Skillet Roasted Lemon Chicken

Skillet Roasted Lemon Chicken


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This is a great way to use the less-expensive parts of the chicken in a delicious way! This is tangy, and can even be made on an outdoor barbecue if you're feeling fancy.

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Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 1 1/2 lbs. chicken thighs
  • salt, to taste
  • 2 Tbs. rosemary, chopped
  • 1 clove garlic, minced
  • 1 tsp. crushed red pepper
  • 2 lemons, juiced (save the squeezed halves)
  • olive oil
  • 1 yellow onion, halved
  • 1/2 lb. mushrooms, roughly chopped

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Preheat the oven to 450 degrees. Combine the seasonings and lemon juice in a large bowl until they form a rough paste. Spread the paste over the chicken pieces. 

Heat oil in a large cast-iron skillet and sear the chicken over high heat for about 2 minutes per side. When seared, turn the heat form to medium and cover. Cook for an additional 3-5 minutes. 

Add the mushrooms, onions, and lemon halves and bake for about 20 minutes or until the chicken is crisp and the lemons are fragrant. 

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