Crispy Lemon Chicken

Roast Lemon Chicken thighs with crispy skin pan, seared then oven baked for tender and juicy chicken full of flavour! Your new favourite chicken recipe is here! With a kick of garlic and a touch of herbs, simple to make with minimal ingredients and maximum flavour! | cafedelites.com

Crispy Lemon Chicken

Roast Lemon Chicken thighs with crispy skin pan, seared then oven baked for tender and juicy chicken full of flavour!

Your new favourite chicken recipe is here! An easy Lemon Chicken recipe with a kick of garlic and a touch of herbs will fast become a requested chicken dinner. Simple to make with minimal ingredients and maximum flavour, this is one low carb meal the entire family will get behind!

Roast Chicken

You all know how much I love a good, juicy whole roast chicken recipe, but my absolute most favourite parts of a chook are either legs or thighs. I know, I know most people hate dark meat and for those people, we have juicy baked chicken breasts. For today, however, these thighs are the shiznit!

Chicken Thighs Or Breasts?

Bone-in, skin-on chicken thighs are an inexpensive cut of chicken that won’t kill your weekly food shop! Deliciously versatile, easy to make on either stove top or oven, nothing beats crispy skin on chicken! Due to the nature of this recipe, I recommend using thighs. If you want to use chicken breasts, I’d recommend using skin-on and bone-in for ultimate flavour.

Easy Lemon Chicken | cafedelites.com

How To Make Lemon Chicken

Our lemon chicken recipe starts off seared in a pan first. Searing skin-side down in a hot skillet over medium-high heat gives the skin time to get the crispy texture we love so much, while roasting them finishes cooking them off, giving you tender, juicy meat.

Seasoned with only salt and pepper to avoid any other seasonings from burning in the hot pan, you’re going to sear your bone-in chicken thighs, UNDISTURBED, for a good 8-10 minutes — skin-side down first — to render the fat and get the skin nice and golden brown in colour.

Tips for a crispy skin

Thoroughly pat skin dry with a paper towel. This gets rid of any excess water from freezing or refrigeration.
Use a cast iron skillet or oven-proof stainless steel pan and heat over medium heat until hot.
Add in a tiny amount of oil (about 2 teaspoons) and wait for it to shimmer. When it’s hot enough, add your chicken as mentioned above.
Once skin has seared, flip and continue searing the underside for a crispy, golden meat base.
When adding in the rest of the ingredients, add them to the base of the pan without touching the skin to keep that skin as crunchy and crispy as possible.
If wanting to baste the skin with the liquid ingredients, it won’t turn out as crispy as it was. Yes, the flavour will be present, but the pan seared crispiness will diminish a little.
Transfer the pan or skillet to a hot oven and roast for 15 – 20 minutes until done and cooked through to the bone.
Baste with pan juices when serving.