When my mom heard what recipe I was sharing today for dinner, she told me it was too fancy. But I SWEAR it isn’t. In fact, it was the easiest, best-tasting dinner I pulled together last week. This recipe comes from one of my favorite bloggers–Living With Landyn. If you haven’t checked her out, you are truly missing out. She has so many life hacks that I’m constantly working into my routine, including this chicken.
I’m posting Landyn’s recipe here, but I will tell you where I made some substitutions.
What You Need
- 2 packs chicken thighs, skin on + bone in (my picky family doesn’t like thighs so I used chicken breasts)
- Juice of 5 lemons
- 3/4 cup white wine (didn’t have wine, so I used white wine vinegar)
- Pinch of fresh parsley or dehydrated
- Garlic paste, in the squeeze tube or 4-6 cloves of garlic, minced
- Olive oil
- Salt + pepper to taste
What To Do
- Rinse and pat dry chicken. Leave skin on if using chicken thighs.
- Sprinkle with salt + pepper.
- Heat your cast iron skillet to med/ high heat.
- Add 2 tablespoons of oil of your choice.
- Once oil is hot, place chicken, skin side down and brown for 2-3 mins. Flip the chicken and do the other side 2-3 minutes.
- Turn off the heat.
- In a mixing bowl, squeeze the juice of 5 lemons. Add wine (or white wine vinegar), garlic and parsley. Whisk together.
- Place chicken back in cast iron, pour lemon + wine mixture all over the top. Nestle already squeezed lemon halves in between chicken for color and flavor.
- Put cast iron skillet into a 375 degree oven and cook uncovered for 25 minutes or until internal temp reaches 165 degrees.
This chicken was so light and packed with lemony flavor. I ate it over some arugula and the rest of my family at it with some brown rice that I dressed up with a little pesto. So easy and so good!