Flattened Chicken Thighs With Roasted Lemon Slices Recipe (2024)

Surely I must be missing something. 10-12 minutes in a skillet and then 20-30 minutes in a 450 degree oven. Cannot image the texture of a meat as delicate as chicken after all this heat.
I am waiting for someone who has actually cooked this to chime in before I try it.

I'm surprised at the advice to cook lemons or even lemon juice in cast iron. I've read in many cookery books that tomatoes, vinegar, wine, and citrus should not be cooked in cast iron cookware because the acids eat through the seasoning and it imparts a metallic taste to the food. The seasoning part is no big deal. You can always re-season, but it would be a shame to waste all that food when another piece of cookware would be just as good. Or consider using an enameled cast iron pot.

I followed this recipe to the letter. I did put parchment on top which really kept the splatter in the skillet. I loaded two skillets and a Le Creuset on top. Turned out amazing. It was very tender and delicious. Would be great for a dinner party as you could make ahead. Although it seemed like a lot of steps it was so worth it. My guest agreed as well. It is a definite keeper. Thanks NYT.

I short cut by adding lemon juice and fresh rosemary to the all day marinade and not doing the tucking spices under the skin. Also put a layer of fresh garden onions and potatoes between the (luscious)lemon slices and the lusciously browned chicken for the baking step. OMG everybody fell over.

I looked at those instructions and thought no, crisp chicken in skillet on medium high. Turn them over, do the other stuff and bake at 350 for the 20-30 minutes. These are bone in thighs and they won't be dry with the cooking time. It's the high temperatures that I don't like. I've got chicken down.

why rinse chicken? I thought this was a no-no.

You really have to use your cooking judgment when following a recipe. I needed to increase the quantities, so the thighs were tucked tightly into a large pan and maybe that's why they were not overdone. I did cut back the salt. The flavor was fabulous. I used my very old, well-used 13 3/8" cast iron skillet - that's what it says on the bottom - and there was no metallic taste. The stove-top cooking step did make a colossal mess of my stove, however.

I followed the recipe except for the garlic (husband allergic to it) and I didn't have fresh sage but I did have fresh basil. Set the oven temp to 425 and it came out perfectly and looks just like the picture. Hubby and I agree that this is fit for company!

It is delicious and the timing is correct. Definitely use parchment paper, it cuts down on washing up !

I had 4 large chicken thighs in a 12-inch skillet. I'd planned to roast a pound of carrot batons on the side (see Roasted Carrots With Turmeric and Cumin) but was afraid the empty pan spaces would make a burned-on mess so instead I tossed the carrots in the leftover marinade and put them in the skillet around the chicken at step 8. 20 minutes at 450 and both carrots and chicken were perfectly done, moist and delicious! Another time doing the same with fingerling potatoes also worked great.

Can white meat be used instead of thighs? More precisely, how would the preparation change if I were to use chicken breasts?

We made it in a stainless steel pot, no problem. We also followed the recipe except to cut the salt. It was delicious, the chicken was done beautifully and was not at all dry. I will do it again.

I thought you weren't supposed to use lemon/acidic food with cast iron pans. Is this safe?

This is really tasty, but it makes a huuuuge mess. This version is just as good but without the cleanup. https://theeatingemporium.com/crispy-weeknight-chicken-thighs/

NEVER rinse chicken. Unless you are a super sanitizer your sink will be a wonderful hangout for bacteria. Wipe the chicken dry with disposable paper towels.

Could an air fryer work? Thoughts?

Delicious!

I have been preparing chicken parts like this for years, minus the fresh herbs. They do make a significantly noticeable difference as opposed to dried herbs! Prodigious amounts of garlic lemon wraps this offering in a tangy goodness that can’t be beat; the leftovers (if any) are to die for!

Great technique. The temperatures worked perfectly for me, and the chicken was tender with crispy skin, but not burnt at all.I only had 5 chicken thighs. When the time came to put the pan in the oven, I tossed some potatoes in the rendered chicken fat and added them to the pan around the chicken. I rested the chicken in a separate plate and crisped up the potatoes for a bit longer.

This chicken was a huge hit! Cut it down to 4 thighs and added fresh thyme and sage from the garden. Also added some thinly sliced shallots to the pan with the lemons before popping it in the oven. Served with some rice and roasted broccolini to soak up the sauce. Will make this again as it was easy and super tasty.

I'm confused by the 2 lemons in the marinade. We only use those 2 for the rind, and then 2 new ones for the cooking? Or, are we supposed to add the juice of those 2 first lemons to the marinade? Because I had no left over liquid from the marinade, either. Delicious regardless.

Who is out here washing chicken. Haven’t we learned not to do that?

Loved it! Marinade was great, next time might add some rosemary as well, also might use some of the salt under the skin with the sage and garlic to really flavor the meat, not just the skin. Using the parchment, kept the splatter to a minimum and the 10 minutes was perfect for the medium/large thighs. Used some of the chicken fat rendered from the first batch of thighs to toss with onions, carrotts and potatoes and roasted in separate pan to accompany the chicken. 20 minutes @ 450 was perfect.

The humble totle masks the ingenious techniques and flavors. For example a minimum of lemon is used yet the flavor of it in the chicken is very strong and beautifully mixed.

Family is begging me to file this in a safe place and make it again.

This was delicious! I checked my chicken after 20 minutes in the oven and it was waaaaay past 165 - but it was still moist and delicious inside with such nice crisp skin!

Had boneless skinless thighs in the freezer because husband bought them at Costco. Made the marinade and cooked them in cast iron on stovetop and then used oven to finish. Despite no skin to crisp it was delicious. Will do again with bone in, skin on thighs. Great flavor.

Did not flatten or cook on range. Put straight into oven at 425 for 30 min.