Lemon Pepper Chicken

Step 1

Heat the oven to 400°F.

Step 2

Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season all over with 1 teaspoon of the lemon pepper seasoning and 1 teaspoon of the kosher salt. Place skin-side down in an unheated large cast iron or oven-safe skillet. Place over medium heat and sear undisturbed until the skin is golden-brown and releases easily from the pan, 10 to 12 minutes.

Step 3

Meanwhile, whisk 1/2 cup low-sodium chicken broth, 2 tablespoons lemon juice, the remaining 1 tablespoon lemon pepper seasoning, 2 minced garlic cloves, 1 teaspoon cornstarch, 1 teaspoon honey, and the remaining 1/4 teaspoon kosher salt together in a liquid measuring cup or small bowl.

Step 4

When the chicken is ready (it will not be cooked through), turn off the heat. Transfer the chicken skin-side up to a plate. Pour the broth mixture into the pan and scrape up any browned bits from the bottom. Return the chicken to the skillet skin-side up.

Step 5

Transfer the skillet to the oven and roast, spooning some of the sauce in the skillet back over the chicken halfway through, until an instant-read thermometer inserted into the thickest part of the chicken not touching the bone register at least 165°F, 10 to 12 minutes total. Garnish with chopped fresh parsley leaves and serve with lemon wedges if using.