Crispy Lemon Chicken and Thyme-Roasted Spring Vegetables
Other than the chicken, this recipe only calls for five ingredients. The part that really cinched it for me though is crisping the thighs under the weight of cast iron. Don't ask me why, it just seems so...effective. The last time I tried that technique I burned the crap out of a sandwich.
Crispy Lemon Chicken
Other than the chicken, this recipe only calls for five ingredients. The part that really cinched it for me though is crisping the thighs under the weight of cast iron. Don't ask me why, it just seems so...effective. The last time I tried that technique I burned the crap out of a sandwich.
Crispy Lemon Chicken
1/2 tsp salt
1/2 tsp cayenne pepper
1 1/2 tbsp grated lemon peel
2 tbsp extra-virgin olive oil
4 thick lemon slices
Sprinkle chicken with salt and cayenne pepper.
1/2 tsp cayenne pepper
1 1/2 tbsp grated lemon peel
2 tbsp extra-virgin olive oil
4 thick lemon slices
Sprinkle chicken with salt and cayenne pepper.
Lift skin from chicken; rub meat with lemon peel.
Heat heavy large skillet over medium-high heat until hot. Add oil; heat until hot.
Place chicken in skillet, skin-side down. Cover with foil; top with another skillet or heavy large pan to weight down.
Cook 12 minutes; remove top skillet.
Turn chicken; top with foil and second skillet.
Cook 8 to 10 minutes or until no longer pink in center. Remove chicken.
Add lemon slices to skillet; cook 2 to 3 minutes or until lemon begins to turn golden brown, turning once and rubbing lemon on bottom of skillet.
Serve chicken with lemons.
This is some really good chicken! The skin was satisfyingly crispy while the flesh was succulently tender and moist. The lemon was just a hint, so you might consider jamming more than the called-for amount of zest under the skin before cooking. Maybe drizzling some of the pan-juices over the chicken upon serving would satisfy the lemon craving too. And yes, I could've eaten the finished lemon slices, but the 5-year-old in me refused to try them.
The process was a little something to be desired. The blurb about the recipe said, "Some spattering occurs at the start of the cooking process but will stop when the chicken is pressed with a second skillet." That's wrong. It's more like "A lot of spattering occurs at the start of the cooking process but dimishes when the chicken is pressed with a second skillet." It doesn't stop. My stove-top is a wreck.
Will there be a next time? Of course! It's pretty quick and the results are fantastic. I will make sure to point the edges of the foil downward to at least minimize the spatter radius.
Cost:
- chicken thighs: $1.92
- lemon: $0.27
- olive oil: $0.08
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