Weeknight Skillet Chicken
This weeknight skillet chicken is an easy chicken dish that can go with just about any side. Seared chicken thighs and drumsticks with lots of garlic and herbs and a squeeze of lemon. Perfect and classic!
Ingredients
- 1 ½ pounds chicken thighs and/or drumsticks
- kosher salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 6 garlic cloves
- fresh rosemary sprigs
- fresh thyme
- 1 lemon wedge, for spritzing
Instructions
- Preheat the oven to 375 degrees F.
- Pat the chicken dry with a paper towel and season it all over with salt and pepper.
- Heat the olive oil in a cast iron skillet over medium heat until it’s hot. Add the chicken and sear on each side for 1 to 2 minutes per side. Drop in the butter and let it sizzle and brown. Drop in the garlic and herbs. Use a spoon to scoop up the melted butter and baste the chicken - drizzle some over each piece. Turn off the heat.
- Transfer the skillet to the oven. Cook for 15 to 20 minutes, or until the internal temperature reaches 165 degrees F. This will differ based on the size of your chicken pieces and how long you seared it. Remove the pan and spoon the juices in the pan over the chicken.
- Spritz with fresh lemon and serve.
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