Greek · Dinner
Crispy Chicken Thighs in Lemon Sauce
Bone-in chicken thighs are dredged in seasoned flour, fried skin-side down until shattering crisp, then finished with a bright pan sauce of lemon juice, garlic and oregano. Served over roasted potatoes or a simple salad, the dish balances crackling skin against sharp, herbaceous acidity.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
516Calories
38.4gProtein
32.2gFat
19.8gCarbs
6.5gSugar
1.1gFiber
1297mgSodium
201mgChol
8.8gSat Fat
375mgPotassium
38mgCalcium
1.8mgIron
0.6mcgVitamin B12
10mgVitamin C
Goes well with
Greek White Wine (Assyrtiko or Santorini)
local
Greek Coffee (Elliniko)
international
protein-rich
low-carb
gluten-free-adaptable
herb-salt
gluten-free
Instructions
1
Prep
Pat the bone-in chicken thigh dry and season both sides with salt, black pepper and dried oregano.
2
Dredge
Press the thigh into flour on a plate, coating both sides and shaking off excess to leave a thin, even layer.
3
Fry
Heat olive oil in a heavy skillet over medium heat. Lay the thigh skin-side down and fry 8 minutes until skin is deep golden and releases easily.
4
Fry
Flip the thigh and fry 8 minutes over medium heat until the thickest part reaches 165F and juices run clear. Transfer to a plate.
5
Saute
Lower heat to medium-low, add garlic to the skillet and stir 30 seconds until light gold, being careful not to burn.
6
Deglaze
Pour chicken stock and lemon juice into the skillet, scraping up browned bits, and simmer 3 minutes until slightly reduced.
7
Finish
Stir honey and butter into the sauce and simmer over low heat 1 minute until glossy and thickened.
8
Rest
Return the thigh to the skillet, spoon sauce over it and let sit off heat for 5 minutes to reabsorb juices.
9
Plate
Set the thigh on a plate, spoon the lemon sauce over the top and scatter with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, 1 bone-in thigh chicken thigh
- 1/2 cup60g all-purpose flour
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp dried oregano
- 6 tbsp90ml olive oil, for frying
- 4 cloves4 cloves garlic
- 4 tbsp60ml lemon juice
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp honey
- 2 tbsp30g butter
- 2 tbsp2 tbsp fresh parsley
