All the tender meat, crispy skin, and satisfying flavor of a whole roasted chicken in just 30 minutes! Perfect for meal prep or sharing with guests. An elegant weeknight classic.
Preheat oven to 375 degrees F (190 C) and place a 10-inch cast iron skillet (or other oven-safe skillet) on the stovetop.
In a small bowl, combine the Italian herbs, sea salt, red pepper flakes (optional), black pepper, and garlic powder. Then season the chicken thighs on both sides with the seasoning mixture. They should be seasoned well and evenly coated.
Heat the skillet over medium to medium-high heat and add the olive or avocado oil. Once the oil is hot, add the chicken thighs and sear on each side for about 3-4 minutes, or until a golden brown crust has formed.
Turn off the heat and add the lemon slices on top of the chicken and some around the bottom of the skillet. Also add your herbs of choice at this time: Rosemary, thyme, and/or sage (optional).
Transfer the skillet to the oven and bake for 10-15 minutes, or until the internal temperature is ~170 degrees F (making sure the thermometer doesn’t hit bone to get an accurate reading).
Remove from the oven and let rest in the pan for ~5 minutes before serving. We like to serve ours with roasted potatoes and our easy dairy-free pesto. Also, baking the chicken with the olive oil and lemon makes a really delicious, juicy sauce that can be served on the side to pour over the chicken and potatoes!
Best when fresh, though leftovers can keep covered in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot. Not freezer friendly.
Video
Notes
*Any leftover meat, bones, and juices can be made into a small batch of bone broth (or saved in the freezer to make a larger batch when you have enough). *Nutrition information is a rough estimate calculated with olive oil and without optional ingredients.