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Arnold Palmer Pan-Roasted Chicken Thighs & Legs

Arnold Palmer Pan-Roasted Chicken Thighs & Legs (serves 6-8) 

For Brine:

6 cups Arnold Palmer Iced tea/Lemonade

1/3 cup Kosher salt 

For the chicken:

4 lbs. chicken legs and thighs, bone-in and skin-on, about 8-10 pieces

Olive Oil

Freshly ground black pepper

2 lemons, thinly sliced

2 tablespoons Honey  

Mix together the brine ingredients. 

Place the chicken pieces in a large zip-lock bag (I use a multi-gallon plastic ice cream container) and pour in the brine mixture.  Refrigerate for 6-12 hours.
Preheat oven to 450-degrees F.  Remove the chicken from the brine, pat it dry with paper towels, and season it with pepper.

Heat 2 tablespoons of olive oil in a large cast iron or oven-safe skillet over medium-high heat.  When the oil is hot, but not smoking, add the chicken to the skillet, skin-side down and evenly spaced apart.  Cook until the fat is rendered and the skin is crisp and golden-brown, adjusting the heat if the skin begins to burn, about 8-10 minutes.
Carefully flip the chicken, skin-side up, and scatter over the lemon slices, tucking a few slices underneath the chicken.  Place the skillet in the oven and cook for another 10-12 minutes.  Brush skin with honey and cook 1 to 2 minutes more or until the chicken reaches an internal temperature of 165-degrees F.    

 

 

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