Preserved Lemon & Herb Butter-Basted Chicken Thighs

Crispy, citrusy chicken thighs basted in a preserved lemon herb butter and roasted over potatoes and fennel. One skillet, big flavor.

Why You'll Love Preserved Lemon & Herb Butter-Basted Chicken Thighs

It's crispy chicken, dialed all the way up. The preserved lemon butter melts into every crevice, the potatoes get golden and caramelized underneath, and the fennel brings that subtle sweetness. Bright, rich, and wildly satisfying.

Tips and Tricks

• Dry-aging improves skin crispiness and deepens flavor.
• Add orange zest to the herb butter for a new citrus layer.
• Swap potatoes with parsnips or carrots for a wintery take.

Variations

• Try bone-in chicken thighs-just extend the oven time by 10-15 minutes.
• Use sweet potatoes or carrots instead of baby potatoes for seasonal contrast.
• Add orange or grapefruit zest to the herb butter for a different citrus profile.

Substitutions

• Use finely chopped preserved lemon peel or a mix of lemon juice + zest if you don't have the paste.
• Sub dairy-free butter if avoiding dairy-still delivers crisp skin and rich flavor.
• No Aleppo? Use red pepper flakes or a pinch of smoked paprika.

Best served with

• Arugula salad with citrus vinaigrette
• Warm crusty bread to soak up pan juices
• A chilled glass of Vermentino or crisp Chardonnay

How to Store Leftovers

• Store leftovers in an airtight container up to 3 days. Reheat in a 375°F oven until warm and crisp.

Common Questions

Preserved Lemon & Herb Butter-Basted Chicken Thighs

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Crispy, citrusy chicken thighs basted in a preserved lemon herb butter and roasted over potatoes and fennel. One skillet, big flavor.

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Prep Time 23 minutes mins

Total Time 1 hour hr

Course: Dinner, Main Course, Meat

Cuisine: Californian, Mediterranean

Calories: 687

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 tablespoon Roland Foods Preserved Lemon Paste or finely minced preserved lemon peel
• 3 tablespoon Unsalted butter softened
• 1 clove Garlic grated
• 1 teaspoon Fresh thyme leaves
• 1 tablespoon Fresh parsley finely chopped
• ½ teaspoon Aleppo chili flakes
• Salt to taste
• 4 Boneless skin-on chicken thighs
• 1 ½ teaspoon Kosher salt
• Black pepper to taste
• 1 tablespoon Olive oil
• 1 ½ cups Baby potatoes halved
• 1 teaspoon Baking soda
• 1 Fennel bulb thinly sliced
• ½ Lemon thinly sliced
• 2 Sprigs Fresh thyme

Equipment

• Oven-safe skillet or cast-iron pan
• Mixing bowl
• Microplane
• Tongs or basting brush
• Pot for boiling potatoes

Method

 

Salt & Dry Age the Chicken (Optional, Recommended)

1. Pat chicken thighs dry with paper towels.
2. Season evenly with kosher salt. Place on a wire rack and refrigerate uncovered overnight or up to 2 days.
3. Make the Preserved Lemon Herb Butter
4. Mix all herb butter ingredients in a small bowl until fully combined. Set aside.

Parboil the Potatoes

1. Boil salted water with 1 teaspoon baking soda.
2. Add potatoes and cook for 6-7 minutes until just fork-tender.
3. Drain, steam-dry briefly, then toss with olive oil, salt, and pepper.

Prep & Sear the Chicken

1. Preheat oven to 400°F.
2. Remove chicken from fridge and let sit 15 minutes.
3. Heat olive oil in skillet over medium-high heat.
4. Sear chicken skin-side down until crisp and golden (about 2 minutes). Flip and cook 1 minute more.

Roast with Veggies

1. Arrange potatoes, fennel, and lemon slices around chicken in skillet.
2. Add thyme sprigs and spoon a few dollops of herb butter over chicken.
3. Roast for 10 minutes.
4. Baste with Herb Butter
5. Remove pan and brush chicken generously with remaining herb butter.
6. Return to oven for 7-10 more minutes, or until chicken reaches 175°F.

Plate & Serve

1. Rest chicken 5 minutes.
2. Spoon extra pan butter over top.
3. Serve with roasted potatoes and fennel.

Nutrition

Calories: 687kcalCarbohydrates: 58gProtein: 9gFat: 49gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 93mgSodium: 4728mgPotassium: 1988mgFiber: 13gSugar: 11gVitamin A: 1800IUVitamin C: 82mgCalcium: 173mgIron: 4mg

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