Low-Heat Lemon-Pepper Chicken Thighs

Name: Low-Heat Lemon-Pepper Chicken Thighs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 (about 2 lbs), skin-on bone-in chicken thighs; 1, thinly sliced into rounds lemon; 1 tbsp freshly cracked black pepper; 3 cloves, minced garlic; 1/2 cup chicken broth; 1 tsp dijon mustard; 1 tbsp olive oil

Tender chicken thighs slow-cooked with bright lemon and cracked pepper, ideal for weeknight dinners with minimal cleanup.

Cuisine: American

Category: Chicken

Prep: 10 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

8 (about 2 lbs), skin-on bone-in chicken thighs
1, thinly sliced into rounds lemon
1 tbsp freshly cracked black pepper
3 cloves, minced garlic
1/2 cup chicken broth
1 tsp dijon mustard
1 tbsp olive oil

Instructions

Step 1: Pat chicken thighs dry with paper towels and season both sides with 1 tbsp freshly cracked black pepper.
Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-low heat until shimmering.
Step 3: Add chicken skin-side down, pressing gently to ensure even contact with the pan, and cook for 8 minutes until golden brown.
Step 4: Flip chicken, add 3 minced garlic cloves to the skillet, and cook for 1 minute until fragrant.
Step 5: Arrange lemon slices over chicken, pour 1/2 cup chicken broth and 1 tsp Dijon mustard around the edges, and bring to a gentle simmer.
Step 6: Cover with a tight-fitting lid and transfer to a preheated 350°F (175°C) oven. Cook for 30 minutes until chicken reaches 165°F (74°C) internally.