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Easy Skillet-to-Table Chicken with Lemon Tarragon–Thyme Sauce

Main Courses

Serves 4

Prepare Thighs

01

Preheat oven to 450°F.

02

Season thighs with salt and pepper.

Prepare Marinade

01

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

01

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.

Roast

01

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.

Ingredients

Prepare Thighs

  • 6 chicken thighs, bone-in, skin-on
  • Kosher salt

Prepare Marinade

  • 1 ½ lemons, zested and juiced
  • ¼ cup FC Meyer Lemon Olive Oil
  • 3 whole shallots, roughly chopped
  • 10 sprigs of fresh thyme, leaves destemmed
  • 5 stems of fresh tarragon, leaves destemmed

Prepare for Roasting

  • 4 tbsp. butter
  • 6 sprigs of fresh thyme, left whole for roasting
  • 6 cups ciabatta bread, diced
  • ¼ cup chicken stock
  • Splash of FC Emelia’s Cuvée (One for you and one for the pan!)
  • ½ lemon, sliced into thick rounds
  • 6 whole garlic cloves, skin on

Roast