Sauteed Chicken with Roasted Lemons
Elevate your weeknight dinners with this stunning Sautéed Chicken with Roasted Lemons—an irresistible mix of juicy, golden-crisp chicken thighs and caramelized lemon slices that bring a bold, tangy sweetness to every bite. This recipe combines simple yet flavorful ingredients like fresh rosemary, thyme, garlic, and a touch of honey, all simmered in a buttery pan sauce that perfectly complements the savory chicken. The roasted lemons, with their lightly caramelized edges, add a unique citrusy brightness that ties the dish together in the most elegant way. Ready in just 45 minutes, this one-pan wonder is as effortless as it is elegant, making it perfect for both family meals and special occasions. Serve with roasted vegetables or a crusty loaf of bread to soak up the luscious sauce, and prepare to impress!
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Recipe Information
Ingredients
- 4 pieces Boneless, skin-on chicken thighs
- 2 whole Lemons
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 1 teaspoon Honey
Instructions
Preheat oven to 400°F (200°C).
Slice the lemons into thin rounds and place them on a baking sheet. Drizzle 1 tablespoon of olive oil over the lemons and roast in the preheated oven for 12-15 minutes, or until they are lightly caramelized and golden. Set aside.
Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in the skillet and cook for 5-6 minutes or until the skin is golden and crispy. Flip the thighs and cook for another 4-5 minutes on the other side. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add 2 tablespoons of unsalted butter to the skillet. Once melted, stir in the minced garlic, rosemary, and thyme, cooking for 1-2 minutes until fragrant.
Pour in the chicken broth and honey, scraping any browned bits from the bottom of the skillet. Bring the mixture to a simmer and allow it to reduce slightly, about 3-4 minutes.
Return the chicken thighs to the skillet, skin-side up, and spoon the sauce over the top. Scatter the roasted lemon slices over the chicken.
Reduce the heat to low, cover the skillet, and simmer for an additional 8-10 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the heat and let the dish rest for 5 minutes before serving.
Garnish with additional fresh herbs if desired, and serve with roasted vegetables or a side of your choice.
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 2974 mg | 129% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 9.0 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 113 mg | 9% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1217 mg | 26% | |
*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.
