Pan Roasted Lemon Herb Chicken. Put the pan over medium heat, pour a little wine into the pan and deglaze the pan—in other words, scrape all of the flavorful dripping bits from the bottom of the pan. Add the herbs and garlic and bring the wine-garlic-herb mixture to a simmer. Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside.

Pan Roasted Lemon Herb Chicken Drizzle reserved marinade over potatoes; top with lemon slices. Uncover, toss the potatoes around and spoon some of the pan juices over the chicken. The sauce is full of tangy herb goodness with a squeeze of lemon.

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Put the pan over medium heat, pour a little wine into the pan and deglaze the pan—in other words, scrape all of the flavorful dripping bits from the bottom of the pan. Add the herbs and garlic and bring the wine-garlic-herb mixture to a simmer. Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside.

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Ingredients - Pan Roasted Lemon Herb Chicken:

Need 6 - 8 chicken thighs (bone in, skin on, optional).
Give 1 1/4 cups chicken stock.
Provide 2 tsps - lemon zest.
Need 1 tbsp for olive oil.
Give 1/4 cup for lemon juice.
Provide 1 tbsp mustard.
Require 1 tbsp - olive oil.
Require 1 1/2 tsps oregano dried.
Give 1/2 tsp for thyme dried.
Need to taste Salt.
Need 200 C Preheat the oven to ..

Using a citrus acid like lemon helps to cut back the need for salt as well. Grass-fed butter and olive oil help create a delicious texture to the sauce without adding cream. I like a lot of vegetables with my meals, so I roasted up some carrots, squash, and beets and served the herb chicken on top. Return the chicken back to the skillet, spooning the sauce over top.

Pan Roasted Lemon Herb Chicken instructions:

First we make the lemon-herb marinade. In a bowl mix together 1 tbsp olive oil, 1 tbsp mustard, 1 tsp lemon zest, 1 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp salt. Mix this together and then pour it over the chicken thighs and rub it into the chicken pieces. You want the meat well coated. I went with skinless thighs but you can go with skin on, it definitely makes it extra crispy. Definitely go with the bone in thighs. I let this marinate for 15mins..
In another bowl mix together the chicken stock, lemon juice and zest. I grated a LOT of zest LOL while mkaing this dish..
Once ready, in a heavy bottom pan, heat some oil and place the thighs (skin side down) and sear it on both sides. I gave each side about 3-4minutes..
Add the chicken stock mixture to the pot and I did this to help remove all the lemon zest and chicken pieces stuck to the pan..
I wasn't using an oven proof pan, so I transferred the chicken pieces in an oven proof dish and poured the chicken stock mixture over it and let it roast for about 25minutes..
Once ready, I served this with some mashed potatoes and carrots..

Serve with the lemon and herb pan sauce over top. I pounnded the chicken to an even thickness (which should be included in the recipe for those that follow recipes exactly). I did not add oregano or parsley, but did add very small amounts of the following to each side of the chicken: rosemary blend, garlic powder, and crushed red pepper flakes (along with the lemon juice, salt & pepper). Pour the olive oil into a small glass measuring cup, stir in the herb… Skillet-Roasted Lemon Chicken.. and brush it all over with the rest of the oil and herb mixture. Pour the wine into the pan (not on the chicken!) and roast for.

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