Simple, easy, crispy bone in, skin on chicken thighs in a zesty, fresh, homemade lemon dill garlic butter pan sauce
- 2 lbs bone in, skin on chicken thighs
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh dill, roughly chopped
- 1/4 cup dry white wine
- 1 cup chicken broth
- 2 tablespoons unsalted butter, divided
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- Fresh thyme leaves, for garnish
- Preheat oven to 400°F. Pat chicken thighs dry with paper towel. Sprinkle evenly with salt, pepper, and Italian seasoning.
- In a large, oven safe skillet, heat olive oil over medium high heat. Once oil is hot, add chicken skin side down to skillet and sear until golden brown, about 3 minutes. Flip thighs over and sear the other side another 3 minutes.
- Place the skillet in the oven and cook chicken until they reach an internal temperature of 165°F, about 25-35 minutes.* Remove the chicken to a plate to rest.
- Heat the skillet over medium high heat. Pour white wine into the skillet, scraping up any browned bits on the bottom of the skillet.
- Melt 1 tablespoon of the butter to the skillet. Add garlic and cook 1 minute, until fragrant.
- Pour in broth, lemon juice, and lemon zest. Bring to a boil, and reduce to a simmer. Cook for 4-5 minutes, until somewhat reduced and thickened, stirring frequently. Remove from heat.
- Stir in dill and remaining butter. Add chicken back to the skillet. Drizzle with pan sauce. Garnish with thyme leaves and any remaining dill. Serve immediately.
The amount time it takes the chicken thighs to reach 165°F will depend on your oven! It could take just barely 25 minutes, or it could take closer to 35. Keep an eye on them and use a meat thermometer to check them periodically if you have one.