Pan Roasted Lemon Chicken

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I love chicken thighs! They are delicious and economical. This is an easy recipe that can be served to guests or just your family.  Picky eater at home? Just leave the sauce off their piece of chicken.

Pan Roasted Lemon Chicken
Prep time
Cook time
Total time
Serves: 8 pieces
  • 8 chicken thighs, bone-in and skins on
  • Salt and pepper
  • 3 teaspoons olive oil
  • 11/4 cup chicken broth
  • 5 green onion stalks, white and green parts separated and minced
  • 1 teaspoon arrowroot powder
  • Juice from one lemon
  • 1 tablespoon butter
  1. Season the chicken with salt and pepper
  2. Heat 2 teaspoons olive oil in a large skillet over medium-high heat
  3. Place chicken skin side down and cook 8-10 minutes without moving chicken until it is golden brown
  4. Flip the chicken over and add chicken broth, cover and simmer 15 minutes
  5. Remove chicken to a plate
  6. Pour off liquid, reserving for later, and wipe out the skillet
  7. Add one teaspoon of olive oil to the skillet over medium-high heat
  8. Return chicken to the pan, skin side down, and cook undisturbed until the skin is deep golden brown and the thigh reaches 175 degrees, about 8 minutes. Remove chicken to your serving platter.
  9. Add minced white part of green onion to the pan and cook until softened, about 2 minutes
  10. Add the arrowroot powder and stir to combine
  11. Add the reserved cooking liquid and bring to a boil, cooking 2 minutes, then remove from heat
  12. Stir in lemon juice, minced green onion and butter
  13. Pour sauce over chicken and serve


This recipe was shared at The Gluten-Free Homemaker for Gluten-Free Wednesdays!





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