关于此食谱

一道明亮、芳香且万无一失的鸡肉晚餐，永远不会过时。带骨、带皮的鸡腿在酸爽的柠檬香草混合物中腌制，然后用平底锅煎至金黄完美，最后在烤箱中完成。结果是多汁、嫩滑的肉质，配以酥脆的皮肤和清淡的香草锅酱，让人忍不住要淋在盘子里的所有食物上。这是那种可靠的平日食谱，值得在你的常规菜单中占据永久位置。

步骤说明

1. 1

   In a small mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, parsley, kosher salt, black pepper, and onion powder until combined.

2. 2

   Pat the chicken thighs completely dry with paper towels — this is the key to crispy skin. Place them in a shallow dish or Ziploc bag and pour about two-thirds of the marinade over the chicken thighs. Reserve the remaining marinade for basting. Toss to coat well. Marinate at room temperature for 20–30 minutes, or refrigerate for up to 8 hours for deeper flavor.

3. 3

   Preheat your oven to ![400°F]. Heat 1 tablespoon of olive oil in a large oven-safe cast iron skillet over ^[medium-high heat] until shimmering.

4. 4

   Remove the chicken thighs from the marinade and shake off any excess. Place the thighs skin-side DOWN in the hot cast iron skillet. Sear undisturbed for 5–6 minutes until the skin is deep golden brown and releases easily from the pan. Do not move them — patience here gives you the crispiest skin.

5. 5

   Flip the chicken thighs skin-side UP. Brush the tops with the reserved marinade. Transfer the entire cast iron skillet to the preheated oven.

6. 6

   Roast for 25–28 minutes, until the internal temperature of the thickest part of the meat (not touching the bone) reads %[165°F] on an meat thermometer and the skin is deeply golden and crispy. Remove from the oven and let the chicken thighs rest in the pan for 5 minutes.

7. 7

   Transfer the rested chicken thighs to a serving plate. Place the cast iron skillet back on the stovetop over ^[medium heat]. Pour in the chicken broth and scrape up all the browned bits from the bottom of the pan — that's where all the flavor lives. Let it simmer for 2–3 minutes until slightly reduced.

8. 8

   Remove the cast iron skillet from heat and swirl in the butter until melted and the sauce looks glossy. Taste and adjust seasoning with kosher salt and black pepper if needed. Spoon the pan sauce over the chicken thighs, garnish with fresh parsley and lemon rounds, and serve immediately.