Main Dishesbellyfull5.0
Balsamic Lemon Chicken
This Balsamic Lemon Chicken recipe is an easy and ultra-flavorful chicken dish, with sweet, tart, crispy lemon sugar skin, and buttery pan juices engulfing every nook and cranny!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 30 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- bowl
- oven
- pan
- skillet
📝 Preparation Steps
1
Prick the chicken pieces all over with a fork and set aside.
2
Whisk
3
In a large bowl, whisk the balsamic vinegar with half of the lemon zest, salt, and pepper. Add the chicken and turn to coat. Refrigerate for at least ⏱️ 20 minutes.
balsamic vinegar2 tbspground pepper2 tsp
4
Mix the sugar with the remaining lemon zest in a small bowl and set aside.
5
Preheat the oven to 400°F.
6
Heat the oil in a large oven-safe skillet over medium-high heat until very hot, about ⏱️ 2 minutes. Melt 2 tbsp of the butter, and place the chicken skin-side-down in the pan along with the remaining marinade. Cook until the chicken is browned on one side, 3 to ⏱️ 4 minutes, and then flip over and cook ⏱️ 1 minute more.
7
Sprinkle the lemon sugar over the chicken and transfer the skillet to the oven. Roast until chicken is completely cooked through and a thermometer inserted into the thickest part of the thigh reads 165°F, about ⏱️ 25 minutes.
8
Remove chicken from oven—be careful! The handle will be hot! Cut the remaining 2 tbsp of butter into small pieces and scatter around the chicken. Pour lemon juice over everything. Once butter is melted, serve with pan sauce drizzled over the chicken and lemon wedges on the side.
Nutrition Facts
calories
644 kcal
fat Content
49 g
serving Size
2 thighs
fiber Content
2 g
sugar Content
9 g
sodium Content
1041 mg
protein Content
38 g
trans Fat Content
1 g
cholesterol Content
252 mg
carbohydrate Content
14 g
saturated Fat Content
17 g
unsaturated Fat Content
27 g
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