Sure Thing Chicken
Juicy, flavorful, and irresistibly easy to make, Sure Thing Chicken is your go-to recipe for a crowd-pleasing dinner. Featuring bone-in, skin-on chicken thighs marinated in a vibrant blend of olive oil, fresh lemon juice, honey, garlic, paprika, and a hint of oregano, this dish strikes the perfect balance of tangy, sweet, and savory. The chicken is first seared to golden perfection and then roasted in an oven-safe skillet alongside a flavorful broth that enhances its tenderness and richness. Ready in just 45 minutes, this versatile recipe is ideal for weeknight meals or special occasions. Garnished with fresh parsley and easily paired with sides like roasted vegetables or creamy mashed potatoes, Sure Thing Chicken is destined to become a kitchen staple.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 3 cloves garlic cloves (minced)
- 1 tablespoon honey
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional for heat)
- 0.5 cup vegetable broth or chicken stock
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels to ensure crispy skin. Set aside.
In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, honey, paprika, dried oregano, salt, black pepper, and red chili flakes (if using) to create the marinade.
Brush the marinade evenly over the chicken thighs, making sure to coat both the skin and the underside of each piece.
Heat a large, oven-safe skillet over medium heat. Place the chicken thighs skin-side down in the hot skillet and sear for 3-4 minutes, or until the skin is golden and crisp. Flip the chicken and sear the other side for an additional 2 minutes.
Remove the chicken from the skillet temporarily and lower the heat. Carefully add the vegetable broth or chicken stock to the skillet, scraping up any browned bits from the bottom of the pan for added flavor.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the pan juices over the top.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Baste the chicken with the pan juices halfway through cooking for extra moisture and flavor.
Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with freshly chopped parsley before serving. Serve with your favorite sides like roasted vegetables or mashed potatoes, and enjoy!
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 4.6 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 253 mg | 5% | |
*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.
