Pan Roast Herbed Chicken
Tender, juicy pan roasted chicken thighs smothered with savory herbs make for a delicious main course that is incredibly flavorful. And so easy to make!
Servings: 6 people
Ingredients
- 6 bone-in skin-on chicken thighs
- 1/4 cup olive oil
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 cup reduced sodium chicken stock
Instructions
- Trim any excess fat off of the chicken thighs, leaving the skin in tact.
- Pour olive oil and seasoning into a baking dish and whisk together. Dredge chicken through the herb mixture until each piece is well coated. Rub the coating in a little and get it under the skin.
- Heat a 12 inch oven safe skillet with a little olive oil over medium-high heat. Place chicken in the skillet, skin side down, to sear; about 3-4 minutes per side. Remove from heat and add chicken stock. Slide into a preheated 400 degree oven.
- Cook chicken for about 25 minutes or until an internal thermometer reads 175 degrees.
- Serve immediately.
Notes
- Sear bone-in breasts, skin side down, for 6-8 minutes or until skin is crispy. Flip and slide into the oven for about 10-15 minutes or until a meat thermometer register 165 degrees.
- For bone-in drumsticks, follow the same directions as the thighs.
- For boneless meat, I recommend using either my stove-top chicken breast method, or my easy method for juicy baked chicken breasts.
Nutrition
Calories: 376kcal | Carbohydrates: 1g | Protein: 36g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 117mg | Sodium: 299mg | Potassium: 615mg | Sugar: 1g | Vitamin A: 19IU | Calcium: 36mg | Iron: 1mg
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