How to cook paleo pan roasted lemon chicken

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Preheat your oven to 400 degrees. With this recipe, you're going to give the chicken a quick sear on both sides, and finish cooking in the oven.

Combine 1 Tbsp olive oil, 1/4 tsp salt, 1/2 tsp thyme (I used fresh), 1 1/2 tsp oregano, 1 tsp lemon zest, 1/4 tsp kosher salt, and 1 tbsp mustard (I used mostly yellow, and added a tad of hot)

Mix until combined

Place chicken quarters in a baking dish for an easy and mess free rub down

Coat chicken entirely, front to back, using your fingers or a brush and set aside.

Zest 2 tsp and Squeeze 1/4 cup lemon juice. This came out to be one lemon exactly for me.

Combine lemon juice, lemon zest, and 1 1/4 cups chicken stock. Whisk together and set aside.

Heat 1 tbsp olive oil in an oven safe pan over medium high heat

Place chicken skin side down and sear for roughly 2-3 minutes. Flip quarters over and repeat.

Once golden brown on both sides, add liquid mixture of lemon juice, zest, and broth to the pan. Place in the oven for roughly 25-30 minutes, or until internal temp reaches 175 degrees.