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's DAMN GOOD! 


  • 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


  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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