In many kitchens, a simple skillet supper can shift into something far more expressive when the right fat anchors the dish. Here, a generous pour of robust Cobram Estate extra virgin olive oil becomes the foundation for deeply golden chicken, its edges crisping as the aromatics soften. Once the pan has picked up all those savory traces, a bright lemon-butter sauce comes together in moments, pooling into the browned bits and creating a silky balance of acidity and richness. The result leans rustic and comforting yet still feels refined enough for a late supper with friends, especially when served with greens or roasted vegetables.
Save this recipe for your next gathering!
Ingredients
You’ll need:
Optional: lemon slices, extra herbs, sea salt flakes
4 bone-in, skin-on chicken thighs
2 tbsp Cobram Estate Robust Extra Virgin Olive Oil (plus more to finish)
1 tsp salt, ½ tsp black pepper
1 lemon (zest + juice)
3 cloves garlic, minced
½ cup chicken stock or dry white wine
1 tbsp Dijon mustard
1 tbsp honey (optional)
2 tbsp butter
2 tbsp chopped parsley
1 tbsp thyme leaves
Serves: 4
Cook Time: 35 minutes
Method
How to make it:
Prep. Pat the chicken dry and season both sides with salt + pepper.
Sear. Heat Cobram Estate Robust Extra Virgin Olive Oil over medium-high heat. Sear chicken skin-side down 7–8 min until golden, flip and cook 5–7 min more (165°F internal temp). Remove and rest.
Sauce. In the same pan, sauté garlic 30 sec. Add stock (or wine), Dijon, lemon juice + honey. Simmer 2–3 min to reduce.
Finish. Off heat, whisk in butter, herbs + lemon zest until smooth. Taste and adjust. Throw in the oven for that last little bit of crisp!
Serve. Return chicken, spoon sauce over the top, and drizzle with a final thread of Cobram Estate Robust Extra Virgin Olive Oil.