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Pan-Seared Lemon & Thyme Chicken | Lagostina
2 - 3 people
00h 10
00h 25
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Ingredients and Method
Ingredients
- 2–3 bone-in, skin-on chicken breasts (or thighs)
- 2 tbsp olive oil
- 2 cloves garlic, lightly crushed
- 1 small red onion, cut into wedges
- 1 lemon, sliced (plus extra wedges for serving)
- 4–5 sprigs fresh thyme
- Salt and freshly ground black pepper
- Optional: ¼ cup chicken stock or white wine (for deglazing)
Method
- Pat the chicken dry with paper towels. Season generously on both sides with salt and pepper.
- Heat the olive oil in a stainless steel sauté pan over medium-high heat. Place the chicken skin-side down and cook undisturbed for 6–8 minutes, until the skin is golden and releases easily from the pan.
- Turn the chicken over. Add the garlic, red onion, lemon slices, and thyme to the pan. Reduce heat to medium.
- Continue cooking for 12–15 minutes, turning the chicken once more if needed, until the internal temperature reaches 74°C / 165°F.
- If desired, remove the chicken briefly and deglaze the pan with chicken stock or white wine, scraping up any browned bits. Return the chicken to the pan and spoon the sauce over the top.
- Remove from heat and let rest for 5 minutes. Serve with lemon wedges and pan juices.
Products you will need
-
Resistere Stainless Steel Saute Pan, 28cm / 3.8LRegular Price $139.99 Special Price $99.99 ($40 Off)
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