Description
A simple and flavorful lemon shallot chicken recipe featuring crispy skin and a bright, zesty sauce. Perfect for quick weeknight dinners with pantry staples.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
- 3 medium shallots, thinly sliced (about 90g)
- 1 large fresh lemon, zest and juice
- 4 cloves garlic, minced (about 2 teaspoons)
- 3 tablespoons extra virgin olive oil (45 ml)
- 2 tablespoons butter (28 g)
- 2 teaspoons fresh thyme, chopped
- Salt (preferably kosher) and freshly ground black pepper, to taste
- ½ cup low-sodium chicken broth (120 ml)
Instructions
- Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper. Thinly slice the shallots, mince the garlic, zest and juice the lemon, and chop the fresh thyme.
- Heat 2 tablespoons olive oil in a large oven-safe skillet or cast iron pan over medium-high heat until shimmering. Add the chicken thighs skin-side down without crowding the pan. Cook undisturbed for 6-8 minutes until the skin is deep golden brown and crisp. Flip and cook the meat side for 2 minutes.
- Remove the chicken to a plate. Reduce heat to medium. Add 1 tablespoon olive oil and butter to the skillet. Add shallots and cook, stirring occasionally, until softened and starting to caramelize, about 2 minutes. Add minced garlic and cook for another minute until fragrant.
- Pour in chicken broth, scraping up browned bits from the pan. Add lemon zest, lemon juice, and fresh thyme. Stir and simmer for 1-2 minutes to reduce slightly.
- Return chicken thighs to the skillet, skin-side up. Spoon some shallot-lemon sauce over the meat (not the skin). Transfer skillet to a 400°F (200°C) oven and roast for 15-20 minutes until chicken reaches 165°F (74°C) internal temperature.
- Remove from oven and let chicken rest for 5 minutes. Serve hot with extra shallot and lemon sauce, garnished with fresh thyme sprigs or lemon wedges.
Notes
[‘Pat chicken dry to ensure crispy skin.’, ‘Do not overcrowd the pan; cook in batches if necessary.’, ‘Use a cast iron skillet for even heat and better crust.’, ‘Let chicken rest after roasting to lock in juices.’, ‘Fresh lemon zest adds brightness not achievable with bottled juice.’, ‘Use low-sodium broth to control saltiness.’, ‘Finish cooking in the oven to avoid burning skin and ensure juiciness.’, ‘For dairy-free version, omit butter and use olive oil only.’, ‘Optional: Add green beans or asparagus during last 10 minutes for a one-pan meal.’]
- Prep Time: 10 minutes
- Cook Time: 28-33 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 410
- Sodium: 480
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 3
- Protein: 32
Keywords: lemon shallot chicken, crispy chicken skin, easy chicken recipe, weeknight dinner, zesty chicken, cast iron chicken