• 5 chicken thighs
  • 1/4 cup Parmesan cheese, grated
  • 1 tablespoon rosemary, minced
  • 1 teaspoon sage, ground
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup chicken stock
  • 1 lemon, zested and juiced
  • 1 tablespoon butter
  • 1 tablespoon olive oil, plus more for drizzling


  1. Preheat oven to 400 degrees.
  2. In a mixing bowl, add Parmesan, rosemary, sage, salt and pepper. Mix until combined.
  3. Drizzle chicken with olive oil and coat the chicken skin with Parmesan mixture; repeat on all pieces and set aside.
  4. Add stock, lemon juice and zest to a bowl. Mix and set aside.
  5. In a large nonstick oven-safe saute pan, heat butter and olive oil on medium heat.
  6. Place the chicken in the pan skin side down, and saute chicken until golden brown and crisp, about 4 minutes. Flip chicken and cook an additional 3 minutes.
  7. Add stock mixture to the pan and bake 10 to 15 minutes until cooked through or until internal temperature reaches 165 degrees.