Dining and Cooking
Oven Roasted Chicken Thighs with Lemon
In American Recipes

Oven Roasted Chicken Thighs with Lemon



This is one of my favorite homemade baked chicken dishes. It comes together so easily and is totally delicious.

Thanks for watching. Hit the like button if you enjoyed this video and make sure to subscribe for more cooking and all things food videos!

Subscribe to Amanda’s Channel:
http://bit.ly/2dZcaoZ

Follow Amanda Instagram:
https://www.instagram.com/amandafrederickson/

Like Amanda on Facebook:
https://www.facebook.com/amanda.p.frederickson/

Check out my Website:
www.amandafrederickson.com

Oven Roasted Chicken with Lemon

2 1/2 lbs bone-in, skin-on chicken thighs (about 5 individual thighs)
salt and pepper
1 Tbs. olive oil
1/2 onion, thinly sliced
3/4 cup chicken broth
2 Tbs. lemon juice
lemon slices

Pre-heat oven to 400°F.

Sprinkle salt and pepper over chicken thighs.

In 10″ or 12″ cast iron skillet warm the olive oil over medium high heat. Place the chicken, skin side down and brown until crispy, about 5 to 7 minutes.

Remove the chicken and carefully pour off the fat.

Scatter onions in the pan. Place the chicken skin side up on top of the onions. Carefully pour chicken broth and lemon juice around chicken thighs. Scatter lemon slices on top.

Cook chicken thighs for about 20 minutes or until a meat thermometer registers 165°F. Let chicken rest for about 5 to 10 minutes before serving.

Serves 4 people.

ABOUT THIS CHANNEL:
Amanda Frederickson is a professional cook and food stylist. She created this channel to share all of her favorite recipes and some tips and tricks on how to become a better home cook. Subscribe for new videos uploaded each week. SUBSCRIBE HERE: http://bit.ly/2dZcaoZ

37 Comments

  1. Alison Turner

    I made this last night and it turned out perfectly! My husband finished and said "….is there MORE chicken?". Ok its going in to the weekly rotation, now! Thank you so much!

  3. Chris Jones

    I agree about thighs and especially skin-on. And once they're cooked and cooled you can easily tear the bone out with your fingers and get a whole lot of delicious meat that has no nasty bits and can go in anything from a chicken burger to a salad to some ramen noodles…etcetera… And for some reason, the world seems addicted to dry skinless horrible breasts so the price of thighs is incredibly low. Win-win…

  6. Briar Fox

    A quick tip when checking meat temp, try and measure on the thickest part away from the bone. The bone will be hotter and you'll get an inaccurate reading. I use temps as a guide as well. If the meat is not contaminated then you could eat it raw. The temps are for safe practices and eliminating contamination. Prep methods also determine cleanliness. Keep your kitchens clean people.

    I'm making this tonight. Using chicken broth with a little bone broth. Bone broth is really healthy.

  7. Nick Olas

    I just made this. I had chicken thighs spiced with salt, pepper, oregano Coriander and garlic. And used bone broth instead of chicken broth because it's all I had. Holy cow! Delicious. Those onions really melt into something wonderful. Dipping buttered bread In the sauce is perfect

  11. LaDon Hilley

    Miss Amanda I just made this and served it with baked sweet potatoes. I can't describe how delicious it was. Thank you so much.

  12. Carol Nicola

    You keep switching back and forth saying "chicken breasts" most often. and then sometimes "chicken thighs" These look like chicken breasts to me??

  13. Pj Cardone

    I know this sounds strange but could you also use a bottom of a braiser cast iron? I know if you use the lid it would more steam the chicken, which you don't want….

  14. Pj Cardone

    Made this today and it was very tasty. Next time I will add even more onions. However the crust did not remain crunchy. And retain its color but not its texture. Became rather soft

  15. Brea Evans

    I used your technique, used my own seasonings, and added garlic, thyme, onion, and spring onion. I loved the texture and 'juicy-ness' of the chicken. Thanks!

  18. Jenna Grigsby

    I made this tonight and my family loved it! I didn't have a cast iron so I used my stainless steel roaster–still did the bit on the burner but then I baked it for 50 minutes. Thanks for sharing this easy recipe!

  20. uppereast74

    I found myself with a package of bone in skin on chicken thighs, and desperate for a new simple way to prepare them. I found your recipe and thought I'd give it a try. Everything you say in your video was spot on. Simple easy preparation, and this recipe will now be in my rotation for weeknight meals. I paired it with some roast vegetables which cooked at the same time as the chicken. I confess I got distracted and the chicken was slightly over cooked. One of the things I love about chicken thighs is that they are forgiving. Thank you a great recipe.

  24. msv7272

    Does the water and/or lemon mess with the seasoning in the cast iron skillet? I’ve read negative things on both and I just spent 5 hours seasoning my new skillet. Thank you!

  28. janine cox

    You can put this under a layer of potatoes and onions and let everything bake in the oven and in about 45 minutes, u will have a hot chicken dinner!

  31. Kelly

    I just finished making this! Delicious 😋 I followed your recipe to a T! I wanted to add other seasonings but I didn't. It is perfect and tasteful. I'll be making this again soon. Thank you.

  32. Penny Young

    One of my favorite chicken recipe. It was easy and fast to make. Delicious, my husband really liked it. Cooked it 4 times already.

  35. Mike Cagle

    Its amazing to me that back in my day the temperature of the chicken was not the problem, bit who was cooking it and knew what they were doing. I never got sick eating it, never worried about the "temperature" and enjoyed it as it hit my teaste buds!

Write A Comment