Sometimes, picking the right chicken recipe can be confusing. Some meals take more time to prep, while others require too many ingredients. Our Lemon Herbed Chicken recipe will perfectly fit your time and plate. No matter if you're browning meat, simmering sauces, or finishing dishes in the oven, our Hell’s Kitchen 4 Qt saucepan has you covered.
Why choose our Hybrid Saute pan?
- Hybrid design: Enjoy the best of both worlds with our innovative hybrid design, which combines the durability and performance of a stainless steel grid above with a non-stick interior for easy cooking and cleanup.
- Healthier cooking: Completely free of PFAS, PTFE, and other chemicals - cook with peace of mind, knowing your food remains pure and safe.
- Versatile and durable: With a generous 4-quart capacity, this saucepan is perfect for one pot meals and multiple servings—brown meats on the stovetop and finish in the oven.
Recipe: Oven-Finished Lemon Herb Chicken
Ready to put your new Hell's Kitchen 4 Qt Saute Pan to the test? Try this easy lemon herbed chicken recipe that makes the most of your cookware’s versatility.
Ingredients:
- 4 chicken thighs (bone-in, skin-on)
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1 lemon (zested and juiced)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 cup chicken broth
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in your Hell's Kitchen 4 Qt Saute pan over medium heat.
- Season chicken thighs with salt, pepper, oregano, and thyme. Place them skin-side down in the pan and brown for 5-7 minutes, until the skin is golden and crispy.
- Flip the chicken thighs, add minced garlic, lemon zest, and lemon juice to the pan, and pour in the chicken broth.
- Cover with the lid and transfer the pan to the preheated oven. Bake for 25-30 minutes or until the chicken is fully cooked and tender.
- Remove from the oven, garnish with fresh parsley, and serve with your favorite side dishes.