Legal Chicken
Discover the irresistible flavors of "Legal Chicken," a savory one-skillet recipe that combines perfectly seared bone-in, skin-on chicken thighs with a zesty marinade of lemon juice, garlic, rosemary, and warming spices like paprika and cumin. This crowd-pleasing dish features a crisp golden crust and tender, juicy meat, complemented by a fragrant pan sauce made with deglazed chicken stock and an optional hint of honey for subtle sweetness. With just 15 minutes of prep time and a quick oven finish, this easy yet elegant recipe is perfect for weeknight dinners or special occasions. Garnished with fresh parsley, "Legal Chicken" pairs beautifully with roasted vegetables, a fluffy bed of rice, or a crisp side salad, making it a versatile addition to your meal rotation.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken stock
- 1 tablespoon honey (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with a paper towel and set them aside.
In a small bowl, combine olive oil, minced garlic, lemon juice, lemon zest, rosemary, paprika, cumin, salt, and black pepper. Mix well to form a marinade.
Rub the marinade evenly over the chicken thighs, making sure to coat both the skin and the underside.
Heat a large ovenproof skillet or frying pan over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden brown and crisp. Flip the thighs and sear the other side for 3-4 minutes.
Once the chicken is seared, remove it temporarily from the skillet and set aside. Carefully pour the chicken stock into the pan to deglaze it, scraping up any browned bits from the bottom with a wooden spoon. If using honey, stir it in at this point for added sweetness.
Return the chicken thighs to the skillet, skin-side up. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes. Spoon some of the pan juices over the chicken for added flavor.
Garnish with freshly chopped parsley and serve warm with your choice of sides, such as roasted vegetables, rice, or a simple salad.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 18.8 g | ||
| Protein | 116.4 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1549 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
