My mom used to make lemon-pepper chicken wings before lemon-pepper seasoning was a thing. How ’bout switching out those wings for thighs?
Lemon-Pepper Chicken Thighs
8 chicken thighs, skin-on, bone-in
1 tbsp fresh lemon juice
Kosher salt and fresh ground pepper, to taste
2 tbsp butter
2 garlic cloves, crushed
2 tsp Herbs de Provence
1 cup chicken stock
1 lemon sliced
Season the chicken with the lemon juice, salt and pepper.
Heat a large skillet or pan over medium high heat then add the chicken thighs, skin side down. Allow the chicken to cook for 7-10 minutes until the skin is a deep golden brown and the fat has rendered.
Flip the chicken thighs over and allow to cook for another 10 minutes on the other side. Remove chicken from the pan and set aside.
Add butter, garlic and Herbs de Provence and allow to cook for 30 seconds before adding the lemon slices and chicken stock. Bring to a simmer then add the chicken thighs back in. Allow to cook for another 10 minutes. You can cover the chicken if you want more sauce or place it in a hot oven to finish cooking.
Serve the chicken with the pan sauce and lemon slices.