These Pan-Roasted Chicken Thighs will surely make your day extra special! I got this recipe from my very good friend, Faith. I am so glad that I gave it a try because I never would have tasted perfection! As perfect as this recipe already is, feel free to add more ingredients if you prefer. I am sure that you can do a lot to take this recipe to the next level! Have a wonderful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
1 small orange, sliced
3 tbsp of unsalted butter, softened
Canola Oil
4 chicken thighs, with bone and skin
Salt and pepper, to taste
3 tbsp of fresh rosemary and thyme, mixed and minced
Zest of 1 lemon
Zest of 1 small orange
1 lemon, sliced
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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