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Cast iron skillet of pan roasted chicken thighs with preserved lemon, garlic, and thyme in a glossy pan sauce

Crispy Pan-Roasted Chicken with Preserved Lemon Sauce

Bone-in chicken thighs sear skin-side down until crisp, then roast in a preserved lemon, garlic, and white wine sauce until the meat pulls easily from the bone.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs (about 200 g each)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
Sauce
  • 1 preserved lemon , rind only, thinly sliced; pulp removed
  • 4 garlic cloves , smashed
  • 1/4 cup dry white wine (60 ml); optional
  • 1/2 cup chicken stock (120 ml)
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1/4 cup green olives, pitted optional
  • 2 tbsp unsalted butter optional
  • fresh parsley, chopped for garnish

Method
 

Sear the Chicken
  1. Pat chicken thighs dry with paper towels and season both sides with the salt and pepper.
  2. Heat olive oil in a 10-inch oven-safe skillet over medium-high heat until it shimmers.
  3. Place chicken thighs skin side down and sear undisturbed for 6 to 7 minutes until deep golden and crisp.
  4. Flip and sear the second side for 2 minutes, then transfer chicken to a plate.
Build the Sauce and Roast
  1. Heat the oven to 200 C / 400 F.
  2. Add garlic and preserved lemon rind to the skillet and cook 1 minute until fragrant.
  3. Pour in the white wine, scraping up any browned bits, then add chicken stock, thyme, and rosemary.
  4. Return chicken skin side up to the skillet, tucking it into the sauce without submerging the skin.
  5. Transfer the skillet to the oven and roast 18 to 20 minutes until an instant-read thermometer reads 165 F / 74 C at the thickest part.
  6. Rest the chicken in the skillet for 5 minutes, then stir butter and olives into the sauce, spoon over the chicken, and top with parsley.

Notes

  • Sear skin side down first and don't move it for 6 to 7 minutes for max crispness.
  • Use a cast iron or stainless skillet that can go from stovetop to oven.
  • Pull chicken at 165 F / 74 C measured at the thickest part near the bone.
  • Taste the sauce before adding extra salt since preserved lemon varies in brine strength.