5 Ingredients or Fewer
Canal House's Chicken Thighs With Lemon
Popular on Food52
144 Reviews
Mark C.
March 12, 2024
The skin-crisping worked fine, but large thighs require way more cooking time than the recipe calls for. Next time I might try a reverse sear idea - cook the bottoms first, probably a good 45 minutes, then put skin side down at the end.
Pete
February 29, 2024
Three strikes and this recipe is out! Tried it with my cast iron skillet and the skin shredded every time, the most recent attempt welding itself to the pan requiring an overnight soak to get it off. The video shows 5 thighs - 8 thighs in the biggest cast iron skillet I could get from Williams Sonoma was crazy over crowded. I’m sure there’s an idea that might work in this recipe but no - this is a guaranteed fail in my house. Never again.
ARLENE Z.
August 23, 2022
Great base for crispy skin chicken thigh recipes. I chop up the preserved lemon and add it in at the very end, otherwise tends to burn. Also use recipe as base for various Alison Roman chicken thigh recipes - her instructions for getting crispy skin are also good and much faster but not as foolproof.
Lynette M.
October 19, 2020
Would this recipe benefit from a brine amd can I use a cast iron pan? Thanks
deanna1001
October 20, 2020
I always use a cast iron pan. Just keep flame low. Never tried a brine. What I love most about this recipe is the simplicity and quick timing. Hope that helps.
SuzQ117
June 15, 2020
This was a one pan, easy meal and with a splatter screen clean up was simple. Very tasty and will definitely will make again. Served with Israeli cous-cous.
Ann S.
October 3, 2019
This sounds delicious! But when it comes to "What Genius Recipe Do You Cook Most Often," am I alone in saying I never cook the same thing twice?
Paulskiogorki
July 17, 2019
I tried this today and got soggy skin. I did it with the lid mostly on to prevent splatters, and turned the heat down because I was afraid it would cook to fast if covered. Do you suppose the lid or the low heat fouled me up a little?
SarahWarn
July 17, 2019
Have to crank up the heat. It will work with lid on but you need to be past medium for sure. I do this in a stainless pan; I suspect it would be less successful in a nonstick pan.
SarahWarn
July 17, 2019
Once the skin is browned, turn the chicken and take the lid off. You can cook it the rest of the way on low heat. You’ll know it’s ready to turn because it will release from the pan.
Lisa B.
July 18, 2019
The lid made it soggy by trapping steam. You essentially steamed your chicken. Try using a splatter screen, also handy for bacon. They can be purchased in most cookware stores.
jlriddell
May 27, 2019
Anyone make this with boneless thighs?
Hector L.
May 28, 2019
I have not, but it should work exactly as in the recipe. Trust me. Read the recipe and the comments carefully. The temperature of your pan will be important but there is plenty of room for error. Use a spatter guard, as always. You'll love this recipe, I'm sure. Enjoy!
Julie K.
October 2, 2019
I've even made it with boneless, skinless thighs, and it's still fabulous (if not quite as juicy). A superb recipe, shockingly simple.
aplatefulofhappiness
April 28, 2019
I made this tonight. It was wonderful -- I'll definitely make it again. The skin came out so much crisper than when I oven-roast thighs. I did not use a lid, but did use a splatter guard. I did not experience any of the mess others mention. My skillet was probably too small (10") for the number of thighs I cooked (6). Next time, I'll do just 4. I didn't have any preserved lemon but followed the suggestion in Kara W.'s comment and stirred in the zest and juice of one lemon when I flipped the chicken. We loved it!
Claudia C.
February 24, 2019
Wow. What a great easy recipe. Tasty! But I couldn’t find the preserved lemon, (someone please tell me where to get this), so I used a tip from another recipe that I as following and I used red grapes! A totally different flavor, I’m sure, but sooooo good! I put them in this recipe when the lemons were to be added. More sweet than tart, but either way, it was a big hit!
Christina S.
May 8, 2019
You can find preserved lemons at middle eastern markets! Or, if you're up to it, make your own if you have a surplus of lemons.
Tammy A.
May 8, 2019
Hi, I found some preserved lemons at World Market. If there is one near you, check them out.
Sonya
January 7, 2024
They are very easy to make. I slice my lemons into thickish rounds, add lots of kosher salt between each layer and cover the entire thing with lemon juice until submerged. Don’t really use a recipe anymore but I’m sure you could find one online as a guide. It needs to sit for a week or so before putting in the fridge and using.
jennifer
August 31, 2018
So, for those of you've who've tried this with the lid on for the skin side down portion of the cooking - is the skin truly as crispy as it would be without the lid? AND, do you find that this cooks the chicken faster, shortening the cooking time after the flip?
SarahWarn
August 31, 2018
Yes, I find them to be as crispy as long as you don't put the lid back on after the flip. Just turn down the heat a bit after the flip to reduce spattering. And cooking time will be shortened a few minutes.
marilu
July 18, 2018
My first fried chicken! Two of the four I cooked turned out excellent. The other two still had a little pinkish liquid seeping out of the bone area. Any tips on how to keep that from happening? I thought about semi-covering it per one of the suggestions below but couldnt bear to accidentally steam that skin I was so patient to wait for! Can't wait to practice again!
Bernice
July 18, 2018
This happens to me too sometimes but when it does, it's usually because my thighs are different sizes and the ones that are larger need more time. It's also the placement in the pan so I try to rotate the pan a few times to make sure that every piece is getting in the really hot spot for a good amount of time or they will be uneven (most stoves have an unevenness to them). I hope this helps.
marilu
July 19, 2018
Very helpful! I'll keep this in mind for next time. I think I'm addicted to salty fried chicken skin...
msmely
December 2, 2018
Smaller chickens are usually younger, and their bones are not totally ossified (converted from cartilage to bone.) What you are seeing is actually bone marrow seeping out at the growth plate. The chicken is fully cooked! If you have any doubts use a meat thermometer. The only way to prevent this in smaller chickens is to overcook them! Salting them heavily will improve moisture retention but is one of those reasons people think they hate white meat poultry when really all they've ever had is overcooked poultry.
CuriousH
July 2, 2018
I love this recipe!! So easy to make a show stopping dish with staples I always have on hand. One question - my lemon peels always seems to burn, past the point of carmelized. Any suggestions to avoid, without undercooking the chicken?
Nicole L.
January 10, 2019
don't rush the first skin down part. it truly should cook long enough that there's not much left to cook on the other side. are your peels preserved? I use whole preserved slices chopped up and it doesn't burn.
Karen M.
June 13, 2018
Found this recipe a few years ago, commenting now in defense of it....this is hands down my family's favorite way to eat chicken thighs on a weeknight (in fact, I'm making it tonight). First time I made it was an attempt to figure out other uses for my jar of preserved lemons - now I make this more than I make tagine. We love preserved lemon so I use the rind from a whole one instead of just a half...otherwise it's exactly as written. 14" Lodge cast iron pan (ni lid), good quality olive oil, plenty of sea salt and fresh ground pepper, and absolutely no moving (or even touching) of the chicken for at least the first 20 minutes. Skin is always crispy, chicken is always cooked through, kitchen is never a mess (wondering if the messy kitchen folks are using shallow frying pans ? My big Lodge has nice tall sides ). I do tend to grab the smaller thighs for this as I find the recipe works better with them (some of the chicken thighs out there look more like turkeys !) If you like preserved lemon (and chicken thighs, of course) I urge you to try this one again if it didn't work the first time. Can't wait for dinner tonight !!
Kristen M.
June 13, 2018
Hey, thanks so much for sharing your experience and super helpful tips, Karen! Really happy it's been a keeper for you.
Lea C.
May 16, 2018
After reading all the failed attempts I had very little hope that my chicken would turn out to look just like the picture. BUT IT DID! Loved this recipe! I cooked it on the cheapest of cheap electrical stovetop with a good old cast iron pan (without any lid action) and was so surprised when I ended up with the most delicious crispy chicken. I think patience is the key, because it wasn't a quick fry up but definitely worth the wait. I was also proud of myself for fighting every urge to move my chicken in the first 25 mins. NO TOUCHY!
70&holding
April 11, 2018
through many years of cooking, I have learned a few things about... successful cooking! May I share...
1: Always listen to your elders/inlaws, They do know, more than you!
2: If possible, start out with, really good, cookery!
3: YOU do NOT need all of the, gadgets, just a good set of knives!
4: If cooking from a recipe, read it ALL way through, Before touching anything else!!
5: Make sure you have every thing you need, BEFORE beginning!
6: Forks, or any sharp objects are for, finished meats, poultry, fish! Use tongs or spatula for turning!
7: If something does go wrong, do not toss the recipe, just note the problem on the page, try it again in a few weeks.
8: Patiences!! If you are stressed, take a few deep breaths, or, go a walk!
9: If 8 does not work, go for take out, put it on your serving pieces, NEVER say a word!! But, do not FIB either!!
10: Okay, once you have successfully followed the first three, buy that new device you covet!
Try to enjoy cooking as much as you hope your family/guests,enjoy eating! If you give up on more recipes than you master, meals will become, boring, no matter how good they are! Never be afraid to ask!raf
1: Always listen to your elders/inlaws, They do know, more than you!
2: If possible, start out with, really good, cookery!
3: YOU do NOT need all of the, gadgets, just a good set of knives!
4: If cooking from a recipe, read it ALL way through, Before touching anything else!!
5: Make sure you have every thing you need, BEFORE beginning!
6: Forks, or any sharp objects are for, finished meats, poultry, fish! Use tongs or spatula for turning!
7: If something does go wrong, do not toss the recipe, just note the problem on the page, try it again in a few weeks.
8: Patiences!! If you are stressed, take a few deep breaths, or, go a walk!
9: If 8 does not work, go for take out, put it on your serving pieces, NEVER say a word!! But, do not FIB either!!
10: Okay, once you have successfully followed the first three, buy that new device you covet!
Try to enjoy cooking as much as you hope your family/guests,enjoy eating! If you give up on more recipes than you master, meals will become, boring, no matter how good they are! Never be afraid to ask!raf
Bob Q.
April 11, 2018
To Chasomores comments on this being a failure recipie I just have to say:
Um after reading your negative comment..and then making this recipie...and having a few martinis...I think I found your problem. First, what were you drinking? And second, were you drinking alone? Only use the best cocktail ingredients, ones you would cook with, and try not to drink alone. Having someone to chat with while cooking and drinking, will help to keep you from annoying the chicken ("using a spatula and peeknig every so often") while it's doing as it was toldto do in the recipie...browning and crisping. Let us know if this helps.
Um after reading your negative comment..and then making this recipie...and having a few martinis...I think I found your problem. First, what were you drinking? And second, were you drinking alone? Only use the best cocktail ingredients, ones you would cook with, and try not to drink alone. Having someone to chat with while cooking and drinking, will help to keep you from annoying the chicken ("using a spatula and peeknig every so often") while it's doing as it was toldto do in the recipie...browning and crisping. Let us know if this helps.
Bob Q.
April 11, 2018
To Chasomores comments on this being a failure recipie I just have to say:
Um after reading your negative comment..and then making this recipie...and having a few martinis...I think I found your problem. First, what were you drinking? And second, were you drinking alone? Only use the best cocktail ingredients, ones you would cook with, and try not to drink alone. Having someone to chat with while cooking and drinking, will help to keep you from annoying the chicken ("using a spatula and peeknig every so often") while it's doing as it was toldto do in the recipie...browning and crisping. Let us know if this helps.
Um after reading your negative comment..and then making this recipie...and having a few martinis...I think I found your problem. First, what were you drinking? And second, were you drinking alone? Only use the best cocktail ingredients, ones you would cook with, and try not to drink alone. Having someone to chat with while cooking and drinking, will help to keep you from annoying the chicken ("using a spatula and peeknig every so often") while it's doing as it was toldto do in the recipie...browning and crisping. Let us know if this helps.
kathy
February 23, 2018
Thanks for "permission" to cover the pan during the first half of cooking... way too much grease escaped from the screen/spatter guard cover! But I've made this before in a cast iron pan & it's always delicious, tender, crusty, & much of the chicken fat is rendered. Also drained cooked thighs on paper towel for a few minutes before serving.
My favorite way to cook chicken thighs... oh, except for Country Captain Chicken!
My favorite way to cook chicken thighs... oh, except for Country Captain Chicken!
Kara W.
February 11, 2018
I went for it, despite my fear after reading the comments. I really tried to leave the skin side down, covered & untouched for a full 15 minutes, after which I did a very mild test to see if the thigh would lift (as if to flip) easily. When it didn't, I left it alone and tried again 10 minutes later - easy as pie. Flipped it, slid lid over so it somewhat but not nearly completely covered, added lemon zest and a little squeezed lemon to the pan, let it finish. Served to a French foodie friend et voila - perfection!
Kara W.
February 11, 2018
I went for it, despite my fear after reading the comments. I really tried to leave the skin side down, covered & untouched for a full 15 minutes, after which I did a very mild test to see if the thigh would lift (as if to flip) easily. When it didn't, I left it alone and tried again 10 minutes later - easy as pie. Flipped it, slid lid over so it somewhat but not nearly completely covered, added lemon zest and a little squeezed lemon to the pan, let it finish. Served to a French foodie friend et voila - perfection!
Marcie
August 8, 2017
Reading the comments, it strikes me that a lot of the success depends on the temperature, and has stoves vary widely. Cheap new ones won't put out a lot of heat, and good quality new ones can really blast. Me, I use an antique 40's Wedgewood, built to last and puts out a good strong flame but not "professional" level.
Jan
June 23, 2017
This recipe must be in a similar category to the Internet dress sensation of 2015 where some people perceived "The Dress" to be gold & white while others insisted it was blue & black. I am an experienced home cook and made this recipe with good organic chicken after reading an article that raved about it. AFTER making it and being disappointed, I read the reviews and saw the wildly polar opposite comments. Wish I had done so BEFORE making it. Not to offend those who love it, but for the life of me I couldn't understand the hype. My husband and I both thought it was remarkably dull and flavorless, and even with a spatter guard, it took me forever to clean up my stove, the floor, the wall, the cabinets .... Oh well, I'm glad it's a stand by for some folks. FYI: I always perceived "The Dress" to be gold and white. I wonder if those who perceived it to be blue and black liked this chicken. Hmmm?
Steven W.
October 8, 2017
I can't imagine what you did to make your clean-up that big. I do thighs like this all the time, sometimes I finish them in the oven and there is no more clean up than when cooking anything else!
Nicole L.
January 10, 2019
did you first, generously salt and pepper the chicken, and second were you using preserved lemon? preserved lemon packs an intense punch that lemon zest or some other substitute simply doesn't. there's no way this can be 'dull' as written.
it's pretty easy to make preserved lemons if you can't find them in your store.
I cooked the chicken on medium low, with a splatter guard, and had no cleanup. sounds like your flame was too high. if you're boiling the liquid underneath the fat because it's too hot then yeah you'll get splatters.
it's pretty easy to make preserved lemons if you can't find them in your store.
I cooked the chicken on medium low, with a splatter guard, and had no cleanup. sounds like your flame was too high. if you're boiling the liquid underneath the fat because it's too hot then yeah you'll get splatters.
Brent A.
April 25, 2017
I made preserved lemons just for this recipe. It was worth it.
Very simple. Fantastic results.
(Now I need more uses for my jar of preserved lemon. Lol.)
Very simple. Fantastic results.
(Now I need more uses for my jar of preserved lemon. Lol.)
juliunruly
April 25, 2017
Brent, I use preserved lemons in this and it's really delicious: https://food52.com/recipes/2519-israeli-couscous-with-roasted-lemons-capers-topped-with-seared-scallops-a-lemon-creme-fraiche-drizzle
[email protected]
September 23, 2019
I use preserved lemons to make a relish that is delicious on fish and chicken. Chop the skin of a preserved lemon, a few pitted kalamata olives, and some parsley. Mix them together, and there you have it.
Peggy G.
March 11, 2017
What does "air-chilled" chicken mean. Chilling in frig with no cover?
SarahWarn
March 12, 2017
It's an option when buying chicken: air-chilled means the chicken hasn't been processed using water baths, which can make the chicken and skin prone to sogginess.
That said, chilling the chicken in the fridge with no cover will also make for better results, regardless of what kind of chicken you use.
That said, chilling the chicken in the fridge with no cover will also make for better results, regardless of what kind of chicken you use.
SarahWarn
February 7, 2017
PUT THE LID ON THE PAN! I've been doing this for years, it doesn't harm the browning at all, and contains the mess. When it's time to check on the chicken, move the pan off the heat, wait for the sizzles to stop, then open the pan and check it.
Also, air-chilled chicken is much better than not. I use an all-clad stainless saute pan + a little oil.
Also, air-chilled chicken is much better than not. I use an all-clad stainless saute pan + a little oil.
SarahWarn
February 7, 2017
I should add, put the lid on only during the skin side down phase. Otherwise the skin will get soggy.
Feesie
January 1, 2017
This is the first thing I have made from food52 (and my first post) I was a little thrown by the blurb calling from a barely hot pan. I think this may be where the comments are divided. I cooked ours in a medium hot heavy base non stick pan. One teaspoon of oil would have been enough as our chicken was a little fatty. Our hob is very small and one half of the pan is hotter than the other the hot side worked much better. You should be able to hear the chicken bubbling away. The result was fabulous. My first 10/10 from my husband in eight years of cooking and a definite addition to the weekday dinner list. Thankyou Kristen!
girlwithaknife
November 27, 2016
Made this tonight with fresh zest from one lemon and finished with lemon juice. It was good not great. Will have to try with preserved lemon to see if it goes to the next level. Also the skin was not as crispy as I'd hoped. Suggestions?
M
September 11, 2016
I'm pretty new to cooking. I brined my chicken for Judy Hesser's Oven Fried Chicken, and the flavor came out really well. Would brining the chicken in this recipe throw off the flavor in any way?
Kristen M.
September 12, 2016
Nope, it should be great—you'll just want to salt it less on the surface before cooking (or not at all, since there's a bit of saltiness in the preserved lemon too).
Rocio F.
August 1, 2016
I really liked this recipe. I didn't touch the chicken, only to turn it after 25 minutes. It came out crisp and delicious. I used preserved lemons and, after putting aside the chicken for resting, I poured a little of white wine to build a sauce thinking it may need it. It didn't need it because it was tasty and succulent. This is now a "classic".
deanna1001
May 23, 2016
I've cooked this several times and much enjoyed it. I use a well seasoned cast iron pan and have no trouble with sticking. Key direction is to leave them alone for the first part! Seasoning well also important. Last night I didn't have any preserved lemons so used capers instead. Squeezed some lemon juice on to finish. Was delicious!
LisaD
May 5, 2016
For me, this was an epic fail, complete with cursing and too much drinking during the hour-and-a-half cooking process. Based on other comments, I started low and slow, sliding a spatula under the chicken every so often to keep it from sticking. No matter. When I flipped them, the skin just fell off two of the thighs. By the time they were finished (in the oven, when I got sick of attending to them), I had skinless thighs with bits of skin sticking to the pan and other bits still pasty and chewy from lack of contact with the pan. Interesting how many different experiences people have had with this recipe; it speaks maybe to the difference in chickens and perhaps also equipment. Next time I want weeknight chicken with crispy skin, I'll do Bittman's thighs roasted on a bed of fennel (or leeks).
JohnGo
May 5, 2016
Lisa, I am with you on this one, somewhat nice to know that I'm not the only person who thinks this recipe is pretty lacking.
LisaD
May 5, 2016
And yet, with all of the positive and glowing comments, there is clearly something to it. This recipe is all about the skin, and I think my chickens had bad skin or something.
JohnGo
May 5, 2016
No, don't blame it on bad skin. A so call "genius recipe" should work with any kind of chicken. Search for my comments, I had much the same experience as you.
Mike L.
May 16, 2016
LisaD (and others), This is what is likely causing you problems; "sliding a spatula under the chicken every so often"
You have to put the chicken in, skin side down and leave it. Don't try to move it or disturb it at all. When the fat is rendered and the skin is crisped up, it will naturally release.
If you disturb the chicken at all by lifting it or separating it from the pan, it will disrupt the process and your chicken WILL STICK.
I make chicken this way every time I make thighs. I just made this recipe last night and it was perfect. The technique is a standard and has been in use for longer than any of us have been around. You just have to leave the chicken alone and let it do it's thing.
You have to put the chicken in, skin side down and leave it. Don't try to move it or disturb it at all. When the fat is rendered and the skin is crisped up, it will naturally release.
If you disturb the chicken at all by lifting it or separating it from the pan, it will disrupt the process and your chicken WILL STICK.
I make chicken this way every time I make thighs. I just made this recipe last night and it was perfect. The technique is a standard and has been in use for longer than any of us have been around. You just have to leave the chicken alone and let it do it's thing.
Chasmosaur
March 13, 2017
I wish I could "like" this. Not all cooking requires constant movement - this isn't a TV show that requires visual interest. Sometimes you pop things in a pan and let them just sit there.
Juliebell
October 25, 2019
There’s good chicken and not so good chicken. The quality of the food you use can certainly affect the end result for any recipe. I personally think that using lower quality chicken insures a less tasty result.
Lisa B.
April 11, 2016
I also loved this recipe. I substituted fresh lemon zest for the preserved lemon rind and served with lemon wedges. It is going to be a regular in my repertoire now.
AdrianneK
February 19, 2016
I'm going to try the kale with it next. Thanks for posting, Juliunruly. My husband and I went to a very good restaurant in town that's known for its fried chicken. The chicken was really good, but my husband claimed it wasn't as good as this recipe's chicken. Thanks, Bernice, for the info on the Le Creuset. I'll try that next time instead of the cast iron pan.
juliunruly
February 19, 2016
Yep, best chicken I've ever made. I waited until the chicken was out of the pan and resting before I put the lemon in; then I added a bunch of torn kale. It was awesome.
Bernice
February 3, 2016
Michelle, I think it will be fine without the preserved lemons but they add something more special to the dish to make it memorable. I use almost a whole preserved lemon and cut it up and let it caramelize. I think for a regular lemon, you have to really let it caramelize so that the bitterness of the rind won't come through.
Michelle D.
January 25, 2016
I want to make this but only have regular lemons, not preserved or meyer. How should I substitute?
AdrianneK
January 17, 2016
Hi, Jane, my thought is that a well-seasoned cast iron pan ensures the pieces won't stick to the pan (and the skin rendered of fat is amazing!). You might run the risk of the pieces sticking badly to the Le Creuset surface. With the spatter screen, I would say there was about a third of the mess there would have been otherwise.
jane
January 17, 2016
Do you think this would work in my Le Creuset Dutch oven? Trying to avoid some splatters.
Bernice
January 21, 2016
I've made this in my Le Creuset Dutch oven twice. If you really wait until the skin is totally crisp (wait longer than you think or want!), it won't really stick and bc of the higher sides, you do have less splatter! I add extra preserved lemon too for more flavor, just an aside!
jane
January 22, 2016
Thanks, Bernice. I'm going to give it a shot in the Le Creuset and will wait it out!
AdrianneK
January 13, 2016
This is absolutely the best chicken I have ever eaten and my husband agrees. I did use a splatter screen because this method does spray fat. I also used a cast iron pan and organic Smart Chicken and only fixed 4 thighs at a time. Honestly, I'm fixing all my chicken this way. Thank you for this incredible recipe.
Valerie B.
January 11, 2016
This did turn out very well. The skin was crispy, and though my husband was skeptical about the preserved lemons, he absolutely loved this chicken. I used the pan drippings to make a pan sauce which we used to dip the chicken. My own preferences are for more spicy fare, but this is a solid, and easy, chicken dish. I'm not cooking for a family, just my husband, so I don't know if this will make it into the rotation or not (will depend on clamoring from the husband). But I can see how this could easily be a work night dinner for a family because it's so simple. I like to slave over complicated recipes as a hobby on my off days. Really just personal preference, and I also like deep layers of flavors- this is more basic, but solid.
Valerie B.
January 11, 2016
Also, yes, I poured off 2/3 of the fat when it was time to turn the chicken, and periodically added a little broth. My lemon didn't burn.
Connie B.
April 3, 2019
Hello from a fellow UK basketball lover....Born and raised in Lexington, 40 years in CA (Monterey Peninsula). I love this recipe, but it's best with the preserved lemon in my opinion.
GO CATS!
GO CATS!
JohnGo
January 4, 2016
I tried this last night. Not terribly impressed. A few comments:
1) A splatter screen is highly recommended. This recipe will make an ungodly mess within a 2 foot radius of your pan, so be prepared to do some serious grease cleaning when you're done.
2) I had eight chicken thighs, so used two different pans. Pan one was very thick and nonstick, good results here. Pan two was stainless steel, the skin stuck to the pan and presentation was less than ideal.
3) This technique rendered a huge amount of fat into the pan, way too much to think about making a pan sauce with it. If your skin has a lot of extra flaps hanging off, I suggest trimming it before you start to cook the chicken to have less fat.
Overall, I cannot at all agree with the original gushing of "other than spit turned over a wood fire, the very best way to cook chicken . . ."
The taste was just adequate, the grease mess was spectacular, and it took almost 40 minutes from start to finish. I will not be cooking this again.
1) A splatter screen is highly recommended. This recipe will make an ungodly mess within a 2 foot radius of your pan, so be prepared to do some serious grease cleaning when you're done.
2) I had eight chicken thighs, so used two different pans. Pan one was very thick and nonstick, good results here. Pan two was stainless steel, the skin stuck to the pan and presentation was less than ideal.
3) This technique rendered a huge amount of fat into the pan, way too much to think about making a pan sauce with it. If your skin has a lot of extra flaps hanging off, I suggest trimming it before you start to cook the chicken to have less fat.
Overall, I cannot at all agree with the original gushing of "other than spit turned over a wood fire, the very best way to cook chicken . . ."
The taste was just adequate, the grease mess was spectacular, and it took almost 40 minutes from start to finish. I will not be cooking this again.
Lisa G.
August 22, 2015
This is so delicious and the kids loved it - we could not stop dredging french bread through the pan drippings right out of the pan!
Joan S.
June 23, 2015
They were probably done, Marinna. I'd guess you used frozen thighs; once defrosted and cooked you sometimes get some red around the bone. I've no idea why.
Hector L.
June 23, 2015
Marinna, "modern" chickens seem to have those red places by the joints. Put a toothpick through the thickest part of the chicken piece and pull it out: if the liquid that comes out bloody keep on; when it's clear, you are done. If no liquid comes out, you've gone too far. Regardless, fifty minutes total cooking time, even on low, sound like a lot for chicken thighs: enough in any case.
MARINNA
June 23, 2015
how do you know when the chicken thighs are cooked all the way thru? I tried making this last night and cooked it skin side down for 30 and flipped and cooked for another 20 mins. Everything was cooked except for the one part on the bone that was red, but wasn't bleeding.
Kevin F.
January 4, 2016
Marinna, Two things: First, temping your chicken with a thermometer will tell you when it is done. 165 degrees is the recommended minimum temperature for chicken, but I like to take it to just under 175, especially for forgiving meat like a thigh.
Second, and this ties into the first point, is the way we raise chickens in a modern world. We grow them up quickly, with maximum daylight and feed to get them to market quickly. While they are growing for minimal time on farm, their bones have not become as dense as an older, more mature chicken. These porous bones can still leech out some of the red marrow as they cook, so going to a slightly higher temperature.
I hope this helps. Moral of the story is to be certain you chicken is cooked by temping it.
Second, and this ties into the first point, is the way we raise chickens in a modern world. We grow them up quickly, with maximum daylight and feed to get them to market quickly. While they are growing for minimal time on farm, their bones have not become as dense as an older, more mature chicken. These porous bones can still leech out some of the red marrow as they cook, so going to a slightly higher temperature.
I hope this helps. Moral of the story is to be certain you chicken is cooked by temping it.
Hector L.
June 17, 2015
Inspired by this recipe, I've been using citrus peel as a condiment. A long strip of orange peel does wonders for a tomato basil pasta sauce. And julienned ugly fruit peel, with chives and red peppers, really dressed up a pork chop.
Bernice
June 16, 2015
Made this tonight with preserved lemons I made for the first time on Saturday. The drippings with the lemon were delicious but I have a question about how to get the skin not to stick. I only had two thighs where the skin got perfectly golden/crunchy. the other skins stuck to the pan or ripped off when I flipped them- did I need to let them keep going until they got fully crispy and would pull off the pan again?
Carolyn V.
June 16, 2015
I was so worried about burning that I kept lifting up slightly with tongs to peek. In doing that, more oil got under each thigh and they didn't stick at all. As an experiment, I didn't touch one of the thighs during my peeking and the skin stuck. So I guess a little peeking or wiggling them around to get more oil under each one is the ticket!
Carolyn V.
June 6, 2015
I made this last night and it was fantastic! I only made half the recipe and I halved the lemon rind too, which wasn't quite enough. I'd add more lemon next time to get more lemon flavor. I had to keep the heat really low but it still only took 15 minutes per side.
Dan
June 5, 2015
I'll try this soon. On another topic, why do some posters insert a + sign between every word? I find those comments harder to read..
Chloroph
May 19, 2015
Who knew that chicken this good could be so easy? So juicy and flavorful out of the pan. But the lemon flavor really popped with next day leftovers, even without the sauce, which I didn't serve due to fat content.
JulieS
May 18, 2015
Made this tonight, just got put into the "really good meals" category according to my children. So simple and so good. Served with this simple pasta salad from this site: it was a perfect pairing! https://food52.com/recipes/35728-pea-and-orecchiette-spring-salad-with-perlini-and-mint
jan
May 17, 2015
I made this for dinner tonight. It was delicious and so easy. The trick is really to set the temperature at medium low and leave them alone. My thighs turned out so juicy and the skin was crisp and all the fat rendered out. When I added the preserved lemon I kept an eye on the pan and turned it down a tiny bit. The lemon peel does need to be in some fat to avoid burning I think, so do not pour off all the fat.
Joan S.
May 15, 2015
I tried this recipe Wednesday evening. The chicken was tasty and the lemon was delicious although I added about a quarter cup - rather more than called for. Meyer lemons are much milder than standard lemons and I could possibly have doubled the amount. However, I was put off by the vast amounts of fat in the pan. By the time I turned the chicken, it looked like I was pan frying it. I poured most of it off, but, even then, the pan sauce was unacceptably greasy. If I do it again, I'll pour off all the grease when I turn the chicken and add some lemon juice or broth if the preserved lemon begins to burn.
Hector L.
May 15, 2015
When something starts to burn add a spoonful of whatever you are drinking to it, or just move it off the fire.
linzarella
May 15, 2015
I cooked this tonight and the chicken itself came out fantastic, but the preserved lemon rind was burnt to a crisp, ruining the drippings for any pan sauce. I followed the recipe as written, even turning down to medium-low after flipping. How do you keep the preserved lemon from burning?
Rob T.
May 14, 2015
I'm on a salt free diet. Can I substitute fresh lemon rind instead of the pickled .
deanna1001
May 14, 2015
Another easy and very delicious chicken recipe. Doesn't get any easier. It does splatter a bit but worth it. The whole house smelled heavenly. Great weeknight recipe.
sunnycooksandhow
May 13, 2015
This was terrible and not genius at all. Extremely greasy recipe that made my whole kitchen reek of grease not to mention how much splatter it generated. End product was not even all that tasty or special. The only saving grace was the preserved lemon sauce. The bar is clearly low for the word "genius"!
Das_Muller
May 14, 2015
You sound like a fun person! Everyone else seemed to like it, so maybe you should take it down a notch...
sunnycooksandhow
May 14, 2015
Thanks for the gratuitous character judgment. The comments are intended so people can share their results, tweaks and what worked/didn't work. So sorry my honest relaying of my own results can't be the bucket of sunshine you'd hoped for. As someone who collects cookbooks and tries new recipes pretty much on a daily basis and as someone who posts her real results on recipes on saveur, serious eats and food52 for the benefit of others, I am entitled to share my opinion just as much as, if not more than, someone who posts comments like "OMG THIS LOOKS AWESOME CANT WAIT TO TRY THIS" are constructive in the least. My comment may have been angry and sarcastic given I was left with a messy, smelly kitchen but it was not malicious - which is more than I can say about your comment.
miriamnz
May 28, 2015
I think the quality of the chicken could make a huge difference. Some chicken is very fatty — the cheaper the chicken the fattier in my corner of the world. I'll keep an eye on it and maybe pour off fat while it is cooking, and keep the splatter guard in play.
Deborah1654
October 23, 2015
sunnycooksandhow ~Have you read "Like Water for Chocolate"? Maybe your anger is coming out in your food. Ha!
Michele H.
May 11, 2015
Even faster...use the recipe for chicken thighs from Nom Nom Paleo. Debone chicken thighs, salt & pepper, cook on high heat skin side down for about 8 minutes, flip, 8 more minutes, done...the fat is rendered, skin is crispy, and it's the only chicken my husband will eat.
btglenn
May 10, 2015
This recipe reads like a variant on another 52 recipe listing: Chicken alla Diavola By The Canal House • July 18, 2014 . This recipe uses a whole chicken, spatchcocked, first marinated in lemon juice and olive oil, and continues to use the marinade as a baste when cooking the chicken under high heat.
Joan S.
May 10, 2015
I have preserved Meyer lemons from my tree in my fridge. I've never used them, not really knowing how or where. Meyer lemons are huge; how much should I use? Quarter cup, chopped? Half cup?
Kristen M.
May 10, 2015
I think a tablespoon or so of finely chopped rind sounds right -- since it's stirred in at the end, you can easily tweak it to taste.
signe
August 13, 2017
I read that the lemon rind was stirred in when the chicken was flipped. Mine burned. I will wait to the end next time. thanks.
Whitney D.
May 10, 2015
Mine+is+not+to+reason+why,+mine+is+just+to+eat+these+delicious+thighs!+THIS+IS+A+WONDERFUL+ADDITION+TO+A+DIETER's++repertoire+!+
James Q.
May 10, 2015
Yes. I used my 10" lodge cast iron and it worked beautifully, though I think the 8" would work as well.
Annie
May 10, 2015
Should I use cast iron pan?
Kristen M.
May 10, 2015
Annie, see James Quinn's response above -- and I agree, a cast iron (or any other large, heavy) skillet will work well!
NJtoTX
May 9, 2015
I'm+confused.+You+say+you+add+them+to+the+olive+oil+in+the+skillet+at+medium+heat,+but+you+also+say+"you+lay+the+chicken,+skin+side+down,+in+a+barely+hot+pan."+Is+it+medium+heat+or+barely+hot?+Also,+recipe+calls+for+8+thighs,+but+you+show+that+only+4-5+fit+in+the+skillet,+as+in+your+photo.+
Kristen M.
May 9, 2015
I meant barely hot compared to normal searing temperatures, which are usually as high as you can get without the oil starting to smoke. When in doubt, follow the directions in the recipe. And eight thighs fit fine in my larger skillets, but cook as many as will fit in yours (they can be snug at first, unlike with searing).
NJtoTX
May 9, 2015
Thanks. Somewhat new to a lot of recipes and cooking methods. Tried it, pretty tasty - was tough to find preserved lemon, but Whole Foods had it in their olive bar. A bit splattery and I might use less oil and trim some skin next time. Thanks!
tamater S.
May 10, 2015
NJtoTX, I suggest you make your own preserved lemons. That way you can use organic lemons, (which I always do when using the peels) they keep forever in the fridge, and they're so, so easy to do. You'll end up thinking of a million things to add them to, to add lots of flavour in a jiffy. I 'duck-ducked' (the 'other' google) and am just giving the 1st recipe that popped up:
http://www.simplyrecipes.com/recipes/how_to_make_preserved_lemons/
http://www.simplyrecipes.com/recipes/how_to_make_preserved_lemons/
tamater S.
May 10, 2015
Hi, me again… since you're new to cooking, I thought I'd mention that you can buy splatter screens pretty cheaply. Where I live, you can get them at the Dollar Store. Keeps the fat spatters from flying everywhere, while unlike a lid, letting the moisture escape.
NJtoTX
May 10, 2015
Thanks. I know of splatter screens, just have never had one. Not really new to cooking (baby boomer), but still learning. Only recently bought my first real solid sharp knife.
kgcobb
May 9, 2015
Maybe+someone+else+asked+this+but+is+the+pan+to+be+covered+while+the+chicken+cooks?++Would+a+nice+enamel+braisier+be+good+for+this?+Or+just+a+heavy+frying+pan?
Kristen M.
May 9, 2015
Not covered! And either kind of pan (heavy and shallow are both good things here) will work.
Bill G.
May 9, 2015
I appreciate the elegant simplicity of this! I'm going to prepare these for a Mother's Day dinner tonight and think I'll drizzle in some honey and sprinkle with Herbes de Provence.
Joann V.
May 8, 2015
When the thighs are about half done, take them out of the pan and put in about 4 thickly sliced potatoes and half a sliced yellow onion in the pan. Add about 1/4 cup hot water. Put the thighs on top, cover and bake for about 20/30 minutes or until potatoes are done. YUM
Joann V.
May 9, 2015
No, but they are delicious and the potatoes and onions have the chicken juice to cook in.
Michele R.
May 7, 2015
Yes, cooktop chicken all the way for this recipe which makes it easy, straightforward and charming. The other two comments were related to starting on the cooktop but finishing in the oven for other reasons.
Kristy G.
May 7, 2015
I don't see where this says anything about an oven. Isn't it completely cooked on the stovetop?
Hector L.
May 6, 2015
Okay! And while the thighs are in the oven, throw a little cumin, ginger, and cinnamon and a few red pepper flakes in the fat, and as soon as they bloom, add a 14 oz can of drained chick peas. Top with cilantro, a squirt of lemon, and a good sprinkle of EVO. Call it Faux Moroccan Faux Duck.
Michele R.
May 6, 2015
This is my French faux duck breast way of cooking chicken thighs. Cold pan, slow heat to higher heat gently renders fat away for crispy goodness. It's a fail safe way for my college students to cook thighs; however, I have them pop them in the oven after the skin is crisp to finish up. But liking this approach a lot...
Monica
May 6, 2015
This+sounds+wonderful+--+my++first+batch+of+preserved+lemons+is+ready.+and+I+was+wondering+what+to+make+first.++Thank+you!
Hector L.
May 6, 2015
This reads really good. And how easy can it get? Good emphasis on not moving the thighs while browning.
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