Happy Tuesday! Do you know what you are making for dinner tonight?, well I do, Cast Iron Lemon Chicken, and you should too. I am really digging cooking in a cast iron pan and there are so many great one pan recipes to try. Let’s start here with this delish, and easy one pan dish. My family seems to prefer the thighs to breasts, so Mama has got to deliver what her babies want. The lemony, garlicky thighs just melt in your mouth. So head to the store and grab what you need for your 5-star dish.
WHAT YOU WILL NEED
6-8 bone-in, skin-on organic chicken thighs (free range organic chicken tastes the best)
2 teaspoons sea salt divided
1 1/2 teaspoons ground
3 tablespoons of olive oil
2 heads of garlic
3 lemons halved
1/4 of a cup of freshly squeezed lemon juice
3 sprigs of thyme and some for the garnish
1 medium onion
1/4 cup of dry white wine
WHAT YOU DO
Preheat the oven to 350. Let your chicken stand at room temp. for 20 mins.
Sprinkle your chicken with half the salt and pepper.
In a cast iron skillet, heat your oil over med-high heat. Add chicken, skin side down, cook until browned, about 5-6 minutes. Remove the chicken. Cut 1/4 of the top of the garlic off and add to the pan(top side down) with your halved lemons and you quartered onion.Brown for about 3 minutes.
Add your chicken back to the pan and turn the heat off. Add your white wine, lemon juice and sprigs of thyme. Add the rest of your salt and pepper. Bake for 40-45 minutes and you are done. Make sure to get that garlic out of its skin and add it on the top of the chicken, add a bit more chopped thyme.
I like to serve this with some roasted potatoes and some grilled broccolini. Happy cooking my friends, this dish is everything.
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