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Lemon Rooster Skillet – Match Foodie Finds


This Lemon Rooster Skillet is seasoned with scrumptious spices, seared after which cooked with couscous and broccolini for a flavorful one-pot meal.

Lemon chicken skillet topped with goat cheese.

Go-To Weeknight Meal

This lemon rooster skillet is one in all my go-to weeknight meals! Clear-up is simple, my toddler loves it, and it’s full of superb taste. Plus, it should feed the entire household. What could possibly be higher?!

Why you’ll adore it!

One-pot meal = straightforward clean-up!

Simple ingredient substitutions for those who don’t have every thing available.

Prepared in 45 minutes!

Feeds a crowd.

Lemon chicken marinade in a bowl.

Lemon Rooster Skillet Components

  • Rooster thighs + marinade: You’ll begin this recipe by marinating the rooster thighs on this superb lemon rooster marinade with Dijon mustard, honey, smoked paprika, dried dill, white onion, garlic cloves, and olive oil.
  • Israeli couscous: We love making this rooster skillet with couscous, however have examined it with orzo and it really works nice, too!
  • Lemon: Can’t have a lemon rooster with out the lemon! We’re utilizing each lemon slices and recent lemon juice.
  • Rooster broth + white wine: The brilliant taste of the white wine pairs properly with this dish! Rooster broth will even add nice taste whereas offering the liquid the couscous must cook dinner.
  • Broccolini: Don’t skip the veg! Broccolini pairs properly with this dish, however broccoli or asparagus are nice options, too.
  • Butter: Belief us on the butter. It provides superb taste to this skillet.
  • Crumbled goat cheese: You’ll garnish your rooster skillet with crumbled goat cheese proper earlier than serving.
Chicken thighs marinating in a bowl.

Really helpful Kitchen Instruments

Take a look at our really useful kitchen instruments for whipping up this lemon rooster skillet!

Find out how to Make Lemon Rooster Skillet

Preheat oven + put together rooster marinade

Preheat the oven to 400°F.

Mix dijon mustard, honey, smoked paprika, dried dill, white onion, garlic and a pair of tablespoons olive oil in a bowl (massive sufficient to marinate rooster thighs) and stir. Add rooster thighs and toss to mix, and let the rooster marinate for no less than Half-hour.

Sear rooster thighs

Add 2 tablespoons of olive oil to a big, oven-safe skillet and warmth over medium-high warmth. When the olive oil is aromatic, add the rooster thighs and the remaining marinade and sear on both sides for 3-5 minutes. For the final minute of searing, add the butter and lemon slices to the skillet.

Toast Couscous

Take away rooster and lemon slices from the skillet, and add dried couscous, and cook dinner till toasted, about 2-4 minutes.

Deglaze the pan + Add broccolini

Add the white wine and deglaze the pan. Use a wood utensil to scrape the brown bits from the underside. Then, convey to a boil and add the rooster broth, lemon juice and broccolini.

Add rooster thighs again to skillet

Add rooster thighs and lemon slices again to the skillet and season with salt and pepper. 

Bake Rooster Skillet

Place the skillet into the oven and bake for quarter-hour, or till rooster reaches an inner temperature of 160ºF – 165ºF.

Let relaxation + get pleasure from!

Take away from the skillet from the oven and let relaxation for 5-10 minutes earlier than serving to permit any liquid that’s left over to soak up into the couscous. Fluff the couscous and high with recent dill and crumbled goat cheese.

Chicken thighs in a skillet with lemon slices.

meat thermometer

Strive it!

Thermoworks Thermapen

We swear by utilizing a meat thermometer when cooking any lower of meat. The Thermapen is our go-to meat thermometer that works each time.

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Simple Ingredient Swaps

Make this lemon rooster skillet your personal by subbing out any of the next substances 1:1 for the really useful swap:

Bone-in rooster thighs –> Boneless rooster thighs

White wine –> Rooster broth + lemon juice

Pearl couscous –> Orzo

Broccolini –> Broccoli florets, peas or asparagus

Broccolini in a cast iron skillet.

Lemon Rooster Skillet High Ideas

Don’t Skip the Sear: It’s necessary to sear the rooster so it’s browned at the start. Haven’t any worry, the rooster will proceed to cook dinner within the scrumptious sauce later. 

White Wine Substitutions: If you happen to’re trying to change the wine, be happy to make use of rooster broth and a little bit of lemon juice to emulate the brilliant taste of white wine.

Utilizing Different Cuts of Rooster: Be happy to substitute the rooster thighs for both boneless rooster thighs or breasts. Be aware that this can alter the cook dinner time, and base the doneness on inner temperature of the rooster by utilizing a meat thermometer.

Lemon chicken skillet with couscous and broccolini.

Storage

Let the lemon rooster cool fully. Then, switch it into a big hermetic container. Cowl and refrigerate for as much as 3-5 days.

If you happen to’re planning to freeze this lemon rooster skillet, we suggest cooking it right through first after which freezing it. Wait so as to add the crumbled goat cheese til after you reheat it.

To thaw & reheat: let the lemon rooster thaw within the fridge in a single day. Then, bake in a coated dish at 350ºF for 20-Half-hour or till heat within the center. The cook dinner time will depend upon the quantity of lemon rooster you might be reheating.

Lemon chicken skillet on a plate with broccolini and couscous.
Lemon chicken skillet.

Lemon Rooster Skillet

This Lemon Rooster Skillet is equal components shiny and savory. It is made fully in a forged iron skillet with broccolini and couscous. Take pleasure in!

Prep:30 minutes

Prepare dinner:15 minutes

Whole:45 minutes

Fats 31

Carbs 27

Protein 25

Components

  • 2 tablespoons dijon mustard
  • ½ tablespoon honey
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried dill
  • ½ massive white onion minced
  • 3 cloves garlic minced
  • ¼ cup olive oil separated
  • 2 lbs. rooster thighs bone-in and skin-on
  • 1.25 cups Israeli couscous dried
  • 1 medium lemon sliced
  • 2 tablespoons recent lemon juice
  • 2 cups rooster broth
  • ½ cup dry white wine we used sauvignon blanc
  • 8 oz. broccolini
  • ½ teaspoon salt
  • 2 tablespoons salted butter
  • ¼ teaspoon floor pepper
  • cup goat cheese crumbled

Directions 

  • Preheat the oven to 400°F.

  • Mix dijon mustard, honey, smoked paprika, dried dill, white onion, garlic and a pair of tablespoons olive oil in a bowl (massive sufficient to marinate rooster thighs) and stir.

  • Add rooster thighs and toss to mix. Let the rooster marinate for no less than Half-hour.

  • Add 2 tablespoons of olive oil to a big, oven-safe skillet and warmth over medium-high warmth. When the olive oil is aromatic, add the rooster thighs and the remaining marinade and sear on both sides for 3-5 minutes.

  • For the final minute of searing, add the butter and lemon slices to the skillet.

  • Take away rooster and lemon slices from the skillet, and add dried couscous, and cook dinner till toasted, about 2-4 minutes.

  • Add the white wine and deglaze the pan. Use a wood utensil to scrape the brown bits from the underside. Then, convey to a boil.

  • Add the rooster broth, lemon juice and broccolini and convey to a boil.

  • Add rooster thighs and lemon slices again to the skillet and season with salt and pepper.

  • Place the skillet into the oven and bake for quarter-hour, or till rooster reaches an inner temperature of 160ºF – 165ºF.

  • Take away from the skillet from the oven and let relaxation for 5-10 minutes earlier than serving to permit any liquid that’s left over to soak up into the couscous.

  • Fluff the couscous and high with recent dill and crumbled goat cheese.

Ideas & Notes

  • We’ve tried this recipe with orzo, it additionally works nice. 
  • If you happen to use boneless rooster thighs, the cook dinner time could also be much less. Ensure to observe the interior temperature. 
  • If you happen to don’t have broccolini, be happy to make use of broccoli or a cup of chopped kale.

Diet details

Energy: 500kcal Carbohydrates: 27g Protein: 25g Fats: 31g Fiber: 2g Sugar: 3g

Images: images taken on this submit are by Ashley McGlaughlin from The Edible Perspective.

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