Crispy Citrus Chicken Thighs
As a gal who is enthusiastic about cooking and quality, I truly love Made In! The pans are made in collaboration with working chefs. And truly, don’t you want what has been thoroughly vetted by a working professional? I certainly do. The end product is shipped straight to your kitchen—so, there’s no middleman. They are not available in stores, which keeps them very reasonably priced. Their stainless steel saute pan is spectacular and a definite go-to pan for me. They are what I love to call “Life pans,” a super well-made kitchen tool that if you take care of and maintain, they are something that you’ll have and use over the course of your life.
This spin on my Greek Lemon Chicken recipe from the book is perfect for easy weeknight eating. The Saute Pan retains heat very well, has a side handle to help lift, and goes from stove-top to oven, so it’s perfect for this recipe.
A few more things I love about Made-In: They launched in 2017 with the mission to create the best-performing 5-ply cookware and deliver it to customers at half the price of their premium competitors. They have partnered with multi-generational cookware factories who have perfected their craft. Their pans have exceptional heat retention long-lasting durability and are always non-toxic. They are absolutely awesome and in constant rotation in my kitchen.
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FOR THE SAUCE:
½ cup fresh lemon juice
½ cup extra virgin olive oil
2½ tablespoons red wine vinegar
1 garlic clove, pressed
1 teaspoon dried oregano
¾ teaspoon kosher salt
½ teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
FOR THE CHICKEN:
1 tablespoon + 2¾ teaspoons kosher salt, divided
7 Yukon Gold potatoes, thinly sliced (about ¼-inch thick rounds)
12 skin-on, boneless chicken thighs
2 teaspoons + 2 tablespoons extra virgin olive oil, divided
1½ teaspoons freshly ground black pepper
½ cup chicken stock
½ lemon, thinly sliced or wedged
handful of parsley, chopped (for garnish)
Preheat the oven to 350F.
MAKE THE SAUCE:
In a large bowl, add the lemon juice and using a whisk, slowly add the olive oil (½ cup). Then add the vinegar, garlic, oregano, salt, mustard, and black pepper, stirring well. Set aside.
MAKE THE CHICKEN AND POTATOES:
In a large pot over high heat, bring water and 1 tablespoon of salt to a boil. Add the sliced potatoes and boil for 10 minutes. When done, remove and gently dry each potato with a paper towel or cloth. Set aside.
Using a brush and 2 tablespoons of olive oil, lightly brush a thin layer of olive oil onto all sides of the chicken thighs. Then, using 2 teaspoons of salt and 1½ teaspoons black pepper, thoroughly season each thigh on both sides.
In a Made In stainless steel saute pan over medium high heat, heat 2 tablespoons olive oil. Skin-side down, place half of the chicken thighs in the pan and cook until skin is golden brown, about 4 minutes, maybe a couple more. Flip and cook the other side for 2½ minutes. Remove and set aside in a bowl. Without adding any additional cooking fat, repeat cooking instructions to saute the remaining chicken thighs. When done cooking all the chicken thighs, deglaze the pan with ½ cups chicken stock.
Use the same pan, in 3 even layers and using ¾ teaspoon of salt in between each layer, place the potatoes in the pan. Add the chicken on top of the potatoes, along with any reserved chicken jus from the bowl and top with the sliced lemons.
Place the pan in oven and cook for 15 minutes. Remove from the oven and spoon ½ cup of the sauce evenly over the chicken. Use an additional 2 tablespoons of sauce to spoon in-between chicken thighs to reach the potatoes. Return the pan to the oven and cook until golden brown, crispy, and the chicken is cooked through, about 15 minutes.
Serve with the remaining sauce on the side and garnish with parsley.