Skillet Herb Roasted Chicken
Transform your weeknight dinner into a gourmet experience with this Skillet Herb Roasted Chicken recipe. Juicy, golden-brown bone-in chicken thighs are seared to crispy perfection before being roasted in a rich, aromatic garlic and herb butter sauce. Infused with fresh rosemary, thyme, and parsley, and elevated by the tangy brightness of fresh lemon juice, this dish is both comforting and elegantly flavorful. With only 15 minutes of prep time and one skillet needed, it’s an easy yet impressive option for busy evenings or special occasions. Serve it alongside roasted vegetables or creamy mashed potatoes for a complete, mouthwatering meal that’s sure to become a household favorite. This one-pan chicken recipe combines simplicity, bold flavors, and a quick cleanup, making it the ultimate choice for home cooks who crave culinary excellence with minimal effort.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, chopped
- 1 tablespoon Fresh parsley, chopped
- 0.5 cup Chicken broth
- 1 piece Lemon, sliced into wedges
Instructions
Pat the chicken thighs dry with paper towels and season both sides generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons of olive oil.
Once the oil is hot, place the chicken thighs in the skillet skin-side down. Sear for 4-5 minutes without moving them until the skin is deeply golden and crisp.
Flip the chicken thighs and sear the other side for an additional 3 minutes. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add 2 tablespoons of unsalted butter to the skillet. Once melted, stir in the minced garlic, rosemary, thyme, and parsley. Cook for 1 minute, stirring constantly, until fragrant.
Deglaze the skillet by pouring in 0.5 cup of chicken broth, scraping up any browned bits with a wooden spoon. Let it simmer for about 2 minutes.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the herbed sauce over the chicken.
Place the skillet in an oven preheated to 375°F (190°C) and roast for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes. Squeeze fresh lemon juice over the chicken for a bright, zesty finish.
Garnish with additional chopped parsley and serve the chicken warm with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 4319 mg | 188% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.1 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1575 mg | 34% | |
*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.
