- 6 boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1/2 cup diced scallions
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- sea salt and black pepper to taste
- 1 tbsp minced garlic
- 2 tbsp fresh dill
- 1/4 cup chicken broth to cover bottom of pan
Heat your cast iron skillet with your olive oil and minced garlic. Season your chicken thighs with all your dry seasonings (sea salt, black pepper, fresh dill and lemon zest). Add your chicken thighs to the hot skillet for approximately 2 minutes on each side (till slightly browned). Add your scallions, lemon juice and broth to the pan. Transfer your pan to your preheated oven at 375 and bake for 15 minutes until chicken is cooked all the way through.
Enjoy with your favorite vegetable or over some hearty brown rice. This chicken tastes even better as a leftover for lunch the next day!