American,  chicken,  Dinners,  Meal Prep,  Recipes

Lemon Chicken Skillet

There’s a few items that every home chef should have: a really solid collection or block of knives, frying pans, and a cast iron skillet. I was pretty nervous to cook with a cast iron because, uh, it’s insanely heavy, and secondly, I was always told to not clean it with soap otherwise it’ll strip away the interior. I’ve gone through several different cast iron skillets, and have finally learned that I can clean my skillet and not have to replace it so often, so that’s a plus. I also really appreciate cooking in a cast iron because there’s lots of foods you can make in it at one time, and when making chicken in the cast iron, it creates a beautifully crisp skin and tender meat, so what’s not to love?

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If I were to choose my favorite cut of a chicken, it would absolutely be the legs or drumsticks. Contrary to the popular opinion of white meat, the breast actually does not have as many nutrients as does the darker meat of the chicken (and any poultry including turkey). The darker meat is usually directly attached by the ligaments and bones, therefore the meat has more collagen, nutrients, and benefits because of the bone it is attached to. Sure, the chicken breast is leaner, but fat is not the enemy, and we have to stop being afraid of eating dark meat because of these myths. I also like cooking chicken on the bone because I can reuse those bones to make a gut-healing and super delicious bone broth (more to come on that in the coming weeks…). I made this skillet twice before in December while pregnant but never got a chance to take photos of it, so when an opportunity came up to remake it, I was so happy and it worked perfect as a “make ahead” dinner aka MEAL PREP! WIN!

Here’s what you’ll need:

  • 6-8 chicken drumsticks, rinsed and pat dried
  • 4 tbsp olive oil
  • 2 lemons, sliced thin
  • Salt
  • Pepper
  • Garlic powder
  • 2 tbsp lemon juice
  • 1/4 cup white wine
  • 6 tbsp butter
  • 2 tbsp minced garlic
  • 2 tbsp flour or arrowroot, or cornstarch (to thicken the sauce that goes on top of the chicken after it bakes).
  • Springs to thyme and rosemary (approx 1 tbsp of each herb).
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Preheat the oven to 375*. Rinse and pat dry chicken. Add to a large bowl and season with garlic powder, salt, and pepper. Drizzle olive oil and toss, set aside for approximately 20 minutes.

Mix the thyme and rosemary together and then divide the mixture into two separate piles: one for garnish and one for the sauce.

Heat a cast iron skillet on high heat on the stove. Add the olive (or avocado) oil and let it get hot. Add the chicken to the cast iron skillet and brown on each side, approximately 2-3 minutes and then turn the chicken over. Add in 2 tbsp of butter and deglaze the skillet with a splash of the cooking wine and lemon juice. Sprinkle one of the piles of fresh chopped herbs onto the chicken and disperse the sliced lemon throughout the skillet. Add skillet to the oven and bake for an hour.

With 10 minutes remaining for the chicken to finish baking, take a medium saucepan and add the white wine, lemon juice, and butter. Bring the heat to a medium low heat and melt the butter, add in the minced garlic and whisk. Add in the second pile of herbs and flour or thickening agent of choice (I used cassava flour this time). Bringing the flame to a low heat, whisk to combine and simmer to allow the sauce to get thick. Whisk occasionally for 2-3 minutes or until the sauce can coat the back of a spoon.

Take the chicken out of the oven and pour the sauce on top of the chicken in the skillet. Serve with creamed corn, spinach, roasted veggies, or rice pilaf! Enjoy!

Lemon Chicken Skillet

One incredibly easy, delicious, and one-pan dinner made in about an hour, and can easily be made as a meal prep on the weekend! Lemony, garlic chicken drumsticks in a white wine, butter sauce, topped with rosemary and thyme – guaranteed to leave you wanting more.

Course Dinner
Cuisine American, Comfort
Keyword baked chicken, cast iron skillet, chicken dinner, healthy meals, lemon chicken, meal prep, one pan dinner, paleo friendly
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 3 people
Author nomastehungry

Ingredients

  • 6 chicken drumsticks rinsed and pat dy
  • 4 tbsp olive oil
  • 2 lemons sliced thin
  • 3 tbsp lemon juice
  • 1/4 cup white wine
  • 6 tbsp butter
  • 2 tbsp minced garlic
  • 2 tbsp flour or thickening agent
  • salt
  • pepper
  • garlic powder

Instructions

  1. Preheat the oven to 375*. Rinse and pat dry chicken. Add to a large bowl and season with garlic powder, salt, and pepper. Drizzle olive oil and toss, set aside for approximately 20 minutes.

  2. Mix the thyme and rosemary together and then divide the mixture into two separate piles: one for garnish and one for the sauce.

  3. Heat a cast iron skillet on high heat on the stove. Add the olive (or avocado) oil and let it get hot. Add the chicken to the cast iron skillet and brown on each side, approximately 2-3 minutes and then turn the chicken over.

  4. Add in 2 tbsp of butter and deglaze the skillet with a splash of the cooking wine and lemon juice. Sprinkle one of the piles of fresh chopped herbs onto the chicken and disperse the sliced lemon throughout the skillet. Add skillet to the oven and bake for an hour.

  5. With 10 minutes remaining for the chicken to finish baking, take a medium saucepan and add the white wine, lemon juice, and butter. Bring the heat to a medium low heat and melt the butter, add in the minced garlic and whisk.

  6. Add in the second pile of herbs and flour or thickening agent of choice. Bringing the flame to a low heat, whisk to combine and simmer to allow the sauce to get thick. Whisk occasionally for 2-3 minutes or until the sauce can coat the back of a spoon.

  7. Take the chicken out of the oven and pour the sauce on top of the chicken in the skillet. Serve with creamed corn, spinach, roasted veggies, or rice pilaf.

I'm thirty, hungry, and probably doing yoga :)

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