CAST IRON LEMON CHICKEN

If you're a LEMON LOVER like me, than this dish is for you. Even if your not, you must give this easy one pot meal a try this summer. Most of my recipes are off the cuff. Often times when I have too much of one item. And on this particular day it was lemons. Lot's of lemons, and I happened to be drinking wine too. So here it is and it was DELICIOUS. My daughter licked her bowl clean and my son asked to have it again, and he's a picky eater. So when Luke says it's good....it's DAMN GOOD! 


WHAT YOU'LL NEED


  • 2 packs chicken thighs, skin on + bone in 
  • juice of 5 lemons
  • 3/4 cup white wine 
  • pinch of fresh parsley or dehydrated 
  • garlic paste, in the squeeze tube or 4-6 cloves of garlic, minced
  • olive oil
  • salt + pepper to taste 

WHAT TO DO


  1. Rinse and pat dry chicken thighs. Leave skin on. 
  2. Sprinkle with salt + pepper.
  3. Heat your cast iron skillet to med/ high heat. 
  4. Add 2 tablespoons of oil of your choice.
  5. Once oil is hot, place chicken thighs, skin side down and brown for 2-3 mins.
  6. Turn off the heat.
  7. Remove chicken from cast iron pan and set aside. 
  8. In a mixing bowl, squeeze the juice of 5 lemons. Add wine, garlic and parsley. Whisk together. 
  9. Place chicken back in cast iron, pour lemon + wine mixture all over the top. Nestle already squeezed lemon halves in between chicken for color and flavor. 
  10. Put cast iron skillet into a 375 degree oven and cook uncovered for 25 minutes or until internal temp reaches 165 degrees. 

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