Frying pans. Who knew?
Meet your new favorite chicken recipe! I am so excited to share this delicious, easy dish with you all. I created this dish for Disney Dinners: Tangled, determined to come up with something tasty that’s served in a frying pan. I’ve since made this at least a dozen times and it’s fantastic every time.
Chicken thighs are so darn cheap and this preparation renders such juicy chicken that it’s been killing me to keep this recipe from you for months! It’s one of the reasons I was dying to do Tangled. If you didn’t see what I was eating for dinner on Instagram one night, I was probably eating this. You basically just season chicken with my favorite seasoning combo, fry the skins, then pop the whole frying pan in the oven. Serve over rice and couscous with extra lemon wedges and rosemary sprigs. Be sure to spoon the juice from the bottom of the pan over the chicken when serving. Delicious!
Another bonus: it’s easy to scale down if you just want to make dinner for one or two! If you make a whole large frying pan worth and have leftovers, just reheat it in the oven so the skin will crisp up again.
Frying Pan Chicken
2 Tbsp canola oil
6 skin-on, bone-in chicken thighs
Sea salt, pepper, paprika, oregano, onion powder, garlic powder
1 large lemon
1 Tbsp butter
3 garlic cloves
- Preheat oven to 375 degrees. Rinse chicken and pat dry with a paper towel. Season well with sea salt, freshly ground pepper, paprika, dried oregano, onion powder, and garlic powder.
- Heat canola oil in a large frying pan over medium high heat. Fry chicken thighs for five minutes skin-side down. Flip. Turn off the heat.
- Grate a lemon right over the chicken so that zest falls on each thigh. Put a pat of butter on each chicken. Cut lemon into slices. Place lemon slices and three garlic cloves in pan. Roast at 375 for 20-30 minutes until internal temp reaches 180 degrees. Garnish with fresh rosemary sprigs. Serve with lemon slices over couscous. Delicious with basil cream sauce!
4 Tbsp Butter
3 garlic cloves
1/2 cup chicken broth
1/3 cup heavy cream
3 Tbsp Parmesan
4 basil leaves
- Sauté garlic in butter. Add broth and boil. Reduce heat and add cream, cheese, basil. Serve immediately.