Italian Chicken Thighs with Lemon

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Italian Chicken Thighs with Lemon

My kitchen smelled amazing preparing this Italian Paleo recipe, Italian chicken thighs with lemon!



  • 4 medium skin-on, boneless chicken thighs
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 4 teaspoons olive oil, divided
  • 2 teaspoons or more Italian Seasoning **recipe below
  • 1 1/2 tablespoon minced shallot
  • 1 large garlic clove, minced
  • 1 large lemon, thinly sliced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • Italian Seasoning Ingredients
  • 2 teaspoons dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme leaves


  1. Preheat oven to 425 degrees F. Season both sides of chicken thighs with salt and pepper then drizzle 2 tablespoons olive oil. Sprinkle on italian seasoning.

  2. Add 2 tablespoons of olive oil to a heated large ovenproof sauté pan. Add in shallot and garlic. Let cook for about 2 minutes then add in lemon slices and red pepper flakes.

  3. Add chicken, skin side down to sauté over medium heat and cook for about 6 minutes on the first side (until it is crusty and brown) then flip over for another 3 minutes.

  4. Pour in chicken broth and wine. Using a wooden spoon scrape up the bits and combine into liquid.

  5. Transfer sauté pan to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 15 minutes.

  6. Transfer chicken pieces, skin side up, and lemon slices from bottom of skillet to a warm platter and pour liquid over the chicken.

  7. Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add

  8. Directions for Italian Seasoning:

    Combine all ingredients together. Store in a sealed container.

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