Chicken Thighs With Lemon Herb Pan Sauce



Shutterbug Chef!

Need a quick-fix dinner?  One that the whole family will love?  Want it to be a quick clean-up too?  Well, here you go.  Slice a few tomatoes and cucumbers, add a few sliced green onions and some chopped cilantro, basil or parsley, drizzle with oilive oil and there is your salad along side the main course of Chicken Thighs With Lemon Herb Pan Sauce.

By the way, it is delicious leftover, too!  It can be tossed with pasta or zucchini noodles or add to a big chopped salad!


Shutterbug Chef!


Chicken Thighs With Lemon Herb Pan Sauce


This is a fast “get-dinner-on-the-table” meal the whole family will love!

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: main course


1-2 tablespoons olive oil

6 boneless skinless chicken thighs

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

2 large carrots cut into serving size pieces

1 tablespoon dried time

1/2 lemon (to be juiced at the end)


Preheat oven to 425.

In an iron skillet, heat the olive oil.

Sprinkle the chicken with salt and pepper on both sides

When the oil is hot, add the thighs and brown for about 6 minutes.

Turn the thighs over and brown the other side for 2 minutes then remove to a plate.

Add the carrots to the skillet and turn to coat with the pan drippings.  Add more pepper if desired.

Place the carrots in the oven and roast for 10 minutes.

Remove  from the oven and add the reserved chicken and its accumulated juices to the skillet.

Roast for 12 minutes more.

Remove the chicken and carrots to a plate and squeeze the lemon over the pan drippings.  Bring to a soft boil, stir and pour over the chicken and carrots.

Serve immediately.


If you prefer, chicken breasts can be used instead of thighs, being careful not to let them get dried out.


Shutterbug Chef!

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