Lemon Chicken packs a punch.
Seriously, the tart lemon flavor is perfectly pronounced in this dish. All while being balanced by the savory-ness of both fresh and dry herbs and chicken broth. Oh, and don’t even get me started on that crispy skin.
I made this dish every single month during the Summer and will be making it again this Fall. Honestly, this dish in my mind is an every-season type of dish. But for the sake of blog categories, I’m going to label it as both a Summer and Fall Favorite.
Is there anything better than the taste of freshly squeezed citrus in the Summer? And is there anything better than a sizzling, comforting meal prepared in a cast iron skillet in the Fall?
Your family will be sure to enjoy this time and time again.Jump to Recipe
What makes Crispy Herb Lemon Chicken so good?
First of all, it’s a one skillet dish. Hurray for less dishes!
It’s made with inexpensive bone-in, skin-on chicken (which is why this chicken gets so tender and juicy!). Feel free to switch up which cuts of bone-in chicken you use. I opted for bone-in chicken thighs because they always fit so well in my skillet. However, drumsticks, chicken leg quarters, and bone-in breasts would also be ah-mazing!
All the flavors of freshly squeezed citrus and herbs.
If you have a lemon tree, this is a great recipe to keep in your arsenal to use up a few. This recipe is incredibly versatile. You can switch up which herbs you use fresh or dried based on what you have on hand, or which flavor you want to be more pronounced. In this recipe, I used fresh rosemary that I grew in a pot out on my front porch and paired it with dried parsley, oregano, and thyme.
There’s many reasons to love Crispy Herb Lemon Chicken.
How to Make:
- Preheat oven to 425 F.
- Rinse bone-in chicken thighs and place on a cutting board. Pat dry and trim excess fat. Season with salt, pepper, and (optional) seasoned salt. Tip: Do not remove any of the skin for the ultimate juiciest, crispiest results.
- Heat oil in a cast iron skillet or oven safe pan over medium heat. Tip: The oil will start to look shimmery or glittery once heated. Once pan is hot, place chicken skin-side down and cook until golden and crispy, about 8-10 minutes. Flip chicken and cook another 8-10 minutes, or until chicken is golden brown.
- Meanwhile, juice lemons and set aside 1/4 cup lemon juice (about 2 large lemons). Slice the third lemon into thin halves. Rinse and chop fresh herbs and place in a small bowl along with any dry herbs. Stir together until well-combined.
- Once chicken is golden on both sides, add in the chicken broth, lemon juice, and herbs. Tip: Avoid pouring the liquid on top of the chicken, sprinkle herbs all over the tops.
6. Place lemon slices on the top of each piece of chicken.
7. Using cast iron skillet-safe (high heat) gloves, place the skillet into the oven. Cook for about 15-25 minutes, until internal temperature reaches 165 F.
Pair Crispy Herb Lemon Chicken with…
Many sides go great with this recipe. Just to give you an idea, here’s what I’ve been enjoying it with this summer:
- Riced cauliflower or steamed cauliflower. (I love adding a little seasoned salt to fresh steamed, falling-apart-it’s-so-tender cauliflower. It’s SO GOOD.)
- Jasmine rice or wild rice.
- Seasoned herb gold potatoes. (Recipe coming out for that soon!)
- Buttery, parmesan-y angel hair pasta.
- Glazed carrots.
- Garden salad.
- My Chopped Kale Salad with Apples, Craisins, and Goat Cheese – Easy Lemon Dijon Vinaigrette would go perfectly with this.
If you like this recipe, check out my:
Greek Chicken Souvlaki Lunch Bowls with (easy!) Tzatziki Sauce
Honey Mustard Chicken Salad with Bacon | Easy Meal Prep Lunch
Strawberry Balsamic Chicken Salad with Easy Candied Walnuts & Feta Cheese
Crispy Herb Lemon Chicken – Easy Cast Iron Skillet Meal
- 6 bone-in, skin-on chicken thighs - trimmed of excess fat
- ¼ cup freshly-squeezed lemon juice - (about 2 large lemons)
- ¼ cup chicken broth
- 2 tsp dried Italian seasonings
- 1 tsp fresh rosemary - chopped
- 1 tsp dried thyme
- 1 tsp fresh or dried parsley
- 2 tsp neutral oil - I used vegetable
- salt and pepper to taste
- (optional) seasoned salt to taste - I use Season-All
- lemon slices for garnish
- Preheat oven to 425 F.
- Season chicken with salt, pepper, and seasoned salt. Tip: Do not remove any of the skin for the juiciest, crispiest results.
- Heat neutral oil in a cast iron skillet over medium heat. The oil should look shimmery once hot. Place chicken skin-side down into the pan and cook undisturbed until golden and crispy, about 8-10 minutes. Flip chicken and cook an additional 8-10 minutes until golden brown.
- Meanwhile, juice 2 lemons and set aside ¼ cup of lemon juice. Slice the third lemon into thin halves or coins. Rinse and chop any fresh herbs and place in a small bowl along with remaining dried herbs; stir until combined.
- Once the chicken is golden on both sides, add the chicken broth, lemon juice, and herbs. Tip: Avoid pouring the liquid on top of the chicken, sprinkle herbs all over the tops.
- Place lemon slices on the tops of each piece of chicken.
- Using high heat-safe gloves, place the skillet into the oven. Cook for about 15-25 minutes, until internal temperature reaches 165 F.
- You will need about 3 large lemons total for this recipe. 2 for juicing and 1 for slicing for the garnish.
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