Lemon Chicken Thighs with Zesty Gravy
Lemon Chicken Thighs with Zesty Gravy
Ingredients
For the Chicken and Rub
- 1 1/2 pounds chicken thighs, skin-on, bone-in, trimmed of excess fat
- 1 tablespoon whole grain mustard
- 1 teaspoon lemon zest
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil
For Cooking
- 1 tablespoon olive oil
- 2 garlic cloves, smashed
For the Zesty Gravy
- 2 teaspoons lemon zest
- 1/4 cup lemon juice, from 1 large lemon
- 1 1/4 cups low-sodium chicken stock
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
Instructions
- 1
Preheat your oven to 375°F. Zest 1 large lemon. Set aside 1 teaspoon of lemon zest for the chicken rub and 2 teaspoons for the gravy. Cut the zested lemon in half and squeeze about 1/4 cup of lemon juice into a measuring jug. Add 1 1/4 cups of low-sodium chicken stock to the measuring jug with the lemon juice. This mixture will be used for the gravy.
⏱️ 5 min•🌡️ 375
- 2
In a small bowl, combine 1 teaspoon of lemon zest, 1 tablespoon of whole grain mustard, 1 tablespoon of olive oil, 1 1/2 teaspoons of dried oregano, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of kosher salt. Stir all the ingredients together until well combined to create the chicken rub.
⏱️ 3 min
- 3
Pat the 1 1/2 pounds of skin-on, bone-in chicken thighs dry with a paper towel. Rub both sides of the chicken thighs generously with the prepared zesty lemon mustard mixture.
⏱️ 5 min
- 4
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the 2 smashed garlic cloves to the hot oil and let them sizzle until they turn a nice golden brown, about 2-3 minutes. Remove the browned garlic cloves from the skillet, leaving the garlicky olive oil in the pan.
⏱️ 3 min
- 5
Carefully place the seasoned chicken thighs, skin-side down, into the hot skillet. Let them brown and get crispy for 6-8 minutes, allowing some of the fat to render. Once beautifully browned, flip the chicken over and cook for another 2-3 minutes.
⏱️ 10 min
- 6
Turn off the heat from the skillet. Pour the gravy mixture (1/4 cup lemon juice and 1 1/4 cups chicken stock) into the pan with the chicken. Mix the gravy around the pan, scraping up any browned bits stuck to the bottom. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F.
⏱️ 25 min•🌡️ 375
- 7
Carefully remove the skillet from the oven. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm. Place the skillet back on the stovetop over medium heat.
⏱️ 2 min
- 8
In a small bowl, rub together 1 tablespoon of unsalted butter and 1 tablespoon of all-purpose flour with your fingertips to form a smooth butter-flour paste (beurre manié). Add this butter-flour mixture into the gravy in the skillet. Whisk continuously and let the gravy simmer for 3-5 minutes, or until it thickens to your desired consistency.
⏱️ 5 min
- 9
Nestle the chicken thighs back into the pan with the thickened gravy. Spoon plenty of the lemon gravy over the top of the chicken. Serve immediately, ideally with mashed potatoes or another side that will soak up the delicious lemon gravy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Chicken Thighs with Zesty Gravy
For the Chicken and Rub
- 1 1/2 pounds chicken thighs, skin-on, bone-in, trimmed of excess fat
- 1 tablespoon whole grain mustard
- 1 teaspoon lemon zest
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil
For Cooking
- 1 tablespoon olive oil
- 2 garlic cloves, smashed
For the Zesty Gravy
- 2 teaspoons lemon zest
- 1/4 cup lemon juice, from 1 large lemon
- 1 1/4 cups low-sodium chicken stock
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
Instructions
- 1
Preheat your oven to 375°F. Zest 1 large lemon. Set aside 1 teaspoon of lemon zest for the chicken rub and 2 teaspoons for the gravy. Cut the zested lemon in half and squeeze about 1/4 cup of lemon juice into a measuring jug. Add 1 1/4 cups of low-sodium chicken stock to the measuring jug with the lemon juice. This mixture will be used for the gravy.
⏱️ 5 min•🌡️ 375 - 2
In a small bowl, combine 1 teaspoon of lemon zest, 1 tablespoon of whole grain mustard, 1 tablespoon of olive oil, 1 1/2 teaspoons of dried oregano, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of kosher salt. Stir all the ingredients together until well combined to create the chicken rub.
⏱️ 3 min - 3
Pat the 1 1/2 pounds of skin-on, bone-in chicken thighs dry with a paper towel. Rub both sides of the chicken thighs generously with the prepared zesty lemon mustard mixture.
⏱️ 5 min - 4
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the 2 smashed garlic cloves to the hot oil and let them sizzle until they turn a nice golden brown, about 2-3 minutes. Remove the browned garlic cloves from the skillet, leaving the garlicky olive oil in the pan.
⏱️ 3 min - 5
Carefully place the seasoned chicken thighs, skin-side down, into the hot skillet. Let them brown and get crispy for 6-8 minutes, allowing some of the fat to render. Once beautifully browned, flip the chicken over and cook for another 2-3 minutes.
⏱️ 10 min - 6
Turn off the heat from the skillet. Pour the gravy mixture (1/4 cup lemon juice and 1 1/4 cups chicken stock) into the pan with the chicken. Mix the gravy around the pan, scraping up any browned bits stuck to the bottom. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F.
⏱️ 25 min•🌡️ 375 - 7
Carefully remove the skillet from the oven. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm. Place the skillet back on the stovetop over medium heat.
⏱️ 2 min - 8
In a small bowl, rub together 1 tablespoon of unsalted butter and 1 tablespoon of all-purpose flour with your fingertips to form a smooth butter-flour paste (beurre manié). Add this butter-flour mixture into the gravy in the skillet. Whisk continuously and let the gravy simmer for 3-5 minutes, or until it thickens to your desired consistency.
⏱️ 5 min - 9
Nestle the chicken thighs back into the pan with the thickened gravy. Spoon plenty of the lemon gravy over the top of the chicken. Serve immediately, ideally with mashed potatoes or another side that will soak up the delicious lemon gravy.
⏱️ 2 min