Lebanese Lemon Chicken

Updated at: Thu, 17 Aug 2023 00:05:00 GMT

Step 1

Juice one of the lemons into large bowl and add olive oil, turmeric, salt and a generous amount of pepper.

Step 2

Add chicken thighs and toss to coat. Let marinate while preparing the other ingredients.

Step 3

Trim the ends off the other two lemons and slice them into 12 total slices. Remove any visible seeds.

Step 4

Add enough olive oil to two large skillets to coat the bottom with a thin layer of oil. Heat skillets over medium-high heat (or use one and cook in two batches).

Step 5

Divide the chicken thighs between the two pans with the smooth side of the chicken down. Make sure to leave a little room between the pieces so they can brown. Cook for about 5 minutes or until brown on the bottom, then flip and cook for 10 minutes on the other side, until just cooked through.

Step 6

Add the lemons, rosemary and thyme to the pans. Let cook undisturbed for 3-4 minutes or until the lemons are browned on the bottom. Pour 1/2 cup water into each pan and stir, scraping the browned bits from the bottom. Reduce heat to medium, add the chicken back to the pans and cook for 4-5 minutes so the flavors can meld. Serve the chicken and pan juices over rice or cauliflower rice.

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