Lemon Dill Chicken Thighs

I’m working out of town this month and am fortunately not stuck in a dumpy motel, instead i’m in a townhouse at Waskesiu’s Elkridge Resort, so I have a full kitchen, pots, pans and all that good stuff! But being that i’m out of town and don’t have a fully stocked kitchen I am forced to keep my ingredients pretty simple (since the nearest grocery store is an hour away). With a few things I picked before taking off to work, i’ve been able to muster up some pretty tasty dishes. Here’s one of them!

Lemon Dill Chicken Thighs

• 6 Chicken Thighs
• Salt
• Pepper
• 1/2 Lemon
• 2-3 Dill sprigs
• Olive oil
• 2 Cloves of garlic

Heat oven to 475º F.

Heat pan (preferably cast iron) to high heat, pour enough olive oil to lightly coat the bottom of the pan. Generously salt and pepper the chicken thighs, rubbing the seasoning in. Once your pan is heated, sear the chicken thighs skin down for about 2 minutes, then turn the heat to medium-high and cook for another 10 minutes.

While your chicken thighs are cooking in the pan, chop your garlic and get your lemon and dill ready. Once the chickens has been pan fried, sprinkle the garlic and dill onto the chicken and squeeze the juice of half a lemon. If using a cast iron skillet (if not, transfer to oven dish), place it in the oven, cooking for about 12 minutes until the chicken reaches an internal temperature of 165ºF. The juice from the chicken should be running clear once they are cooked through.

I was very happy with this meal! The flavours were simple, but tasty and the crispy skin from pan frying the chicken thighs was beautiful! This method is really easy and I will definitely be using it again!

Now if I was in my kitchen at home, I probably would have added a little bit of honey to the chicken thighs before putting them in the oven. I think a touch of sweetness would definitely make these even more tasty!

Enjoy!

Bob