Lemon Garlic Chicken
Who doesn’t love baked chicken, with crispy skin out of a cast iron skillet?! This was an easy recipe, that will leave you with yummy leftovers. Moving forward this will be a staple in my kitchen.
There are a few things about this recipe you can adjust. I love how much lemon flavor there is, but you can always add fewer lemon wedges. The broth & juices will be more savory the less lemon you add. Olives are also not always a crowd favorite, feel free to leave them out! We want the chicken & lemons to be tight together, so be sure to use a skillet or dish small enough.
Ingredients:
4 pasture raised skin on chicken thighs
1 cup chicken broth
1 cup olives with the pits
1 tbsp fresh rosemary
1tbsp olive oil
4 cloves of fresh garlic
salt & pepper to taste
2 lemons chopped into wedges
Instructions:
Preheat oven to 375°
Pat dry skin chicken thighs & place in a cast iron skillet or small oven safe dish.
Mix together the seasoning using olive oil, salt, pepper, fresh diced garlic & chopped rosemary. Once mixed, rub all over the chicken skin. Once seasoning is on, stuff lemon wedges here & there. Let marinate for 10 minutes.
Place in the oven for 20 minutes or until the skin is browned. Take dish out of the oven & add chicken broth & olives. Tightly cover with foil & return to oven for 1 hour.
Remove from the oven & enjoy! If you want the skin extra crispy, you can broil for 5 minutes uncovered after finishing. I served mine with a simple salad & sweet potatoes.