Oh, my! I love these Pan-Roasted Chicken Thighs so much! A big thanks to my very good friend, Jenny, for recommending this spectacular recipe! I never would have tasted perfection if it wasn’t for you! As perfect as this recipe already is, feel free to add more ingredients if you wish. I am sure that you can do a lot to take this very simple recipe to the next level! Anyway, don’t forget to share this recipe with your loved ones as well. I am sure that they are going to love it as much as we do. Enjoy!
Ingredients:
3 tbsp of unsalted butter, softened
Canola Oil
3 tbsp of fresh rosemary and thyme, mixed and minced
1 small orange, sliced
4 chicken thighs, with bone and skin
1 lemon, sliced
Zest of 1 lemon
Salt and pepper, to taste
Zest of 1 small orange
Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Add the minced herbs, butter, lemon zest, garlic powder, orange zest, salt, and pepper into a mixing bowl. Stir until well blended.
Use paper towels to pat dry the chicken thighs.
Rub each chicken thigh underneath the skin with the herb butter mixture.
Sprinkle the salt and pepper all over and rub each until well coated.
Place a cast-iron skillet on the stove and turn the heat to medium-high.
Add a bit of canola oil and allow it to become hot.
Add the chicken thighs skin side down, then cook each side for 10 minutes or until they turn golden brown.
Move the chicken thighs to one side of the skillet, then scatter the citrus slices all over them.
Transfer the skillet inside the preheated oven and roast the chicken thighs for 25 minutes or until done.
Remove from the oven and let them rest for a few minutes at room temperature.
Serve warm and enjoy!
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