Low Iodine One-Pan Lemon Butter Chicken
Total time45 min
Prep time10 min
Cook time35 min
5.0(19)
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- ¾ tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 garlic cloves, thinly sliced
- ½ cup low-sodium chicken broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 6 sprigs fresh thyme
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon slices, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chicken thighs completely dry with paper towels, then season all over with the salt and pepper.
- 2
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 7–8 minutes, until the skin is deep golden brown and releases easily from the pan.
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