Crispy-skinned creamy lemon and herb chicken thighs slathered in a drool-worthy sauce makes a deceptively easy weeknight meal.
- 1 Tbsp canola or vegetable oil
- 4 bone-in chicken thighs (with skin)
- Kosher salt and pepper
- 4 cloves garlic, peeled and smashed
- 4 sprigs rosemary
- 6 sprigs thyme
- 1 lemon, thinly sliced
- 3/4 cup dry white wine
- 1/2 cup chicken stock
- 1/2 cup heavy cream
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Preheat the oven to 450 degrees. Heat a medium cast iron or oven-safe skillet over med/high heat and season the chicken generously on both sides with kosher salt and pepper.
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Add the oil to the skillet and carefully lay the chicken thighs in the pan, skin-side down. Cook for 6-8 minutes until skin is golden brown and crispy. Flip over and cook another 5 mins.
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Remove the chicken from the skillet and place on a plate. Pour off the oil.
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Add the smashed garlic cloves, herbs, lemon slices, white wine, and chicken stock to the skillet and bring to a boil. Reduce to simmer.
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Arrange the chicken in the pan, skin side up and place the skillet in the oven. Roast the chicken until cooked through (an internal temperature of 160 degrees F), about 20 mins.
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Take the pan out of the oven, remove the chicken to a plate and tent with foil.
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Place the pan on the stove over medium/high heat and add the cream to the sauce. Simmer and stir until it thickens slightly. Season with kosher salt and pepper to taste.
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Serve the chicken with the sauce spooned over the top and garnish with the lemon slices and herbs.
- I love a cast iron skillet for these creamy lemon and herb chicken thighs because it gives a great sear (yielding crispy skin) and moves seamlessly from the stovetop to the oven.
- If you like your chicken extra saucy, add a splash more stock or heavy cream.
- Be sure to let the sauce reduce and thicken before serving.
- Serving suggestions: mashed potatoes or creamy cauliflower mash with roasted broccoli or a spinach salad.