- Prep time
- 5 minutes PT5M
- Cook time
- 12–15 minutes PT15M
- 2 servings
Thyme and lemon star in this delicious pan-roasted chicken dish.
- ½ bunch thyme, picked and chopped
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 2 boneless, skin-on chicken breasts (8 ounces each)
- 2 tablespoons olive oil
- 1 lemon
Heat oven to 400°F.
In a small bowl, combine the thyme, cumin, salt, pepper and coriander. Season the chicken generously with the spice mix.
Heat the olive oil in an oven-safe skillet until just smoking. Sear the chicken skin-side down until well browned, 2–3 minutes. Turn chicken over and sear the other side for 2 minutes, then transfer to the oven.
Cook until internal temperature reaches 165°F, about 8–10 minutes. Remove from oven and transfer to a plate. Squeeze the juice of half a lemon over each chicken breast. Let rest 5 minutes before serving.