Pan-seared chicken with fresh lemon and thyme

Chicken and lemons – a classic flavor paring made in heaven.

While personally I don’t think this recipe needs much instruction, here it is for those who’d like to learn the trick to achieving crispy chicken skin without flour.

2014-04-26 18.38.00

The acid from the lemons will cut through the fat from pan-searing dark chicken meat.



  • a pat of butter
  • 2 chicken thighs
  • 2 lemons – 1 halved, 1 sliced thin
  • Splash of white wine
  • Fresh thyme
  • Plain rice (for serving)
  • Peas and corn (for serving)


The trick to crispy skin is placing the meat skin-side down over high heat in a cast-iron skillet. To do so, heat up a cast iron skillet for about 4-5 minutes, then add the pat of butter. When melted, place the chicken skin-side down on the skillet, then proceed to not touch it for approximately 4-5 minutes until the skin turns golden brown. SIMPLE!

Squeeze both halves of the lemon over the chicken, then flip the chicken to its other side and cook for another 3 minutes. Around the chicken add the rest of the sliced lemons, a splash of white wine, and let the chicken cook for another 10-15 minutes until juices run clear.

Remove the chicken from the skillet, and serve with pan juices, plus fresh thyme. Serve with plain rice and peas and corn (or other veggies) for a refreshing and tasty dinner.