Easy Skillet-to-Table Chicken with Lemon Tarragon–Thyme Sauce
Preheat oven to 450°F.
Season thighs with salt and pepper.
In a blender, add lemon juice, lemon zest, olive oil, shallots, thyme leaves and tarragon leaves. Blend until smooth. In a plastic zip-lock bag add marinade and chicken. Marinate for at least 4 hours in refrigerator. (Can do a day ahead, the longer the better.)
Prepare for Roasting
Butter a 12-inch, cast iron skillet and pack bread tightly on bottom in one layer. Pour chicken stock and wine over bread. Arrange the chicken thighs on top of bread, completely covering the bread. Pour remaining marinade into pan. Add the sliced lemon, garlic cloves and whole sprigs of thyme on top of chicken.
Put in oven and roast until bread crisps at pan’s edge and chicken cooks through and is nicely brown on top, about 25 minutes. Remove from oven. With spatula loosen bread around pan and bottom. Serve in the cast iron skillet with a bottle of Emelia’s Cuvée Chardonnay.