Sauteed Chicken with Roasted Lemons

Elevate your weeknight dinners with this stunning Sautéed Chicken with Roasted Lemons—an irresistible mix of juicy, golden-crisp chicken thighs and caramelized lemon slices that bring a bold, tangy sweetness to every bite. This recipe combines simple yet flavorful ingredients like fresh rosemary, thyme, garlic, and a touch of honey, all simmered in a buttery pan sauce that perfectly complements the savory chicken. The roasted lemons, with their lightly caramelized edges, add a unique citrusy brightness that ties the dish together in the most elegant way. Ready in just 45 minutes, this one-pan wonder is as effortless as it is elegant, making it perfect for both family meals and special occasions. Serve with roasted vegetables or a crusty loaf of bread to soak up the luscious sauce, and prepare to impress!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skin-on chicken thighs
• 2 whole Lemons
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 3 cloves Garlic, minced
• 1 teaspoon Fresh rosemary, chopped
• 1 teaspoon Fresh thyme, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Chicken broth
• 1 teaspoon Honey

Directions

Step 1

Preheat oven to 400°F (200°C).

Step 2

Slice the lemons into thin rounds and place them on a baking sheet. Drizzle 1 tablespoon of olive oil over the lemons and roast in the preheated oven for 12-15 minutes, or until they are lightly caramelized and golden. Set aside.

Step 3

Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in the skillet and cook for 5-6 minutes or until the skin is golden and crispy. Flip the thighs and cook for another 4-5 minutes on the other side. Remove the chicken from the skillet and set aside.

Step 5

Lower the heat to medium and add 2 tablespoons of unsalted butter to the skillet. Once melted, stir in the minced garlic, rosemary, and thyme, cooking for 1-2 minutes until fragrant.

Step 6

Pour in the chicken broth and honey, scraping any browned bits from the bottom of the skillet. Bring the mixture to a simmer and allow it to reduce slightly, about 3-4 minutes.

Step 7

Return the chicken thighs to the skillet, skin-side up, and spoon the sauce over the top. Scatter the roasted lemon slices over the chicken.

Step 8

Reduce the heat to low, cover the skillet, and simmer for an additional 8-10 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).

Step 9

Remove the skillet from the heat and let the dish rest for 5 minutes before serving.

Step 10

Garnish with additional fresh herbs if desired, and serve with roasted vegetables or a side of your choice.

Nutrition Facts

Serving size	(730.1g)

Amount per serving	% Daily Value*
Calories	1498.6

Total Fat 123.2g	0%
Saturated Fat 36.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 438mg	0%
Sodium 2973.9mg	0%
Total Carbohydrate 21.0g	0%
Dietary Fiber 3.8g	0%
Total Sugars 9.0g
Protein 85.1g	0%

Vitamin D 52IU	0%
Calcium 112.9mg	0%
Iron 5.5mg	0%
Potassium 1216.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.3%

Protein: 22.2%

Carbs: 5.5%