Lemon Herb Braised Chicken Thighs — Bone-In, Skin-On, Certified Organic BC

Braising is one of the most forgiving and rewarding ways to cook bone-in chicken thighs. Low heat, a little liquid, and time do all the work — leaving you with fall-off-the-bone tender meat, crispy skin and a pan sauce that tastes like it took hours. This recipe uses HOTRO.ca's Certified Organic Bone-In Skin-On Chicken Thighs from Bradner or Rossdown Farms, and it's the kind of dish that makes the whole house smell incredible.

Serve it with crusty bread, roasted potatoes or steamed rice to soak up every drop of that lemon herb sauce.

Ingredients

• 1 pack HOTRO.ca Bone-In Skin-On Chicken Thighs (Bradner or Rossdown Farms, Certified Organic BC — approx. 600g)
• 2 tbsp olive oil or butter
• 1 whole lemon — zested and juiced
• 4 cloves garlic, smashed
• 1 cup chicken broth (our Nourish Yourself Bone Broth works beautifully here)
• ½ cup dry white wine (or additional broth)
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 tbsp fresh flat-leaf parsley, chopped (to finish)
• Sea salt and cracked black pepper

Instructions

1. Pat the chicken thighs completely dry with paper towel. Season generously on both sides with salt and pepper.
2. Heat olive oil in a wide, heavy-bottomed pan or Dutch oven over medium-high heat. Place thighs skin-side down and sear without moving for 5–7 minutes until the skin is deep golden and releases easily from the pan. Flip and sear the other side for 2 minutes. Remove and set aside.
3. Reduce heat to medium. Add garlic to the pan and cook for 1 minute until fragrant. Add white wine and scrape up any browned bits from the bottom of the pan.
4. Add broth, lemon juice, lemon zest, thyme and rosemary. Stir to combine.
5. Return the chicken thighs to the pan, skin-side up. The liquid should come about halfway up the thighs — add a splash more broth if needed.
6. Cover and braise over low heat for 30–35 minutes until the chicken is cooked through and tender.
7. Remove the lid and increase heat to medium-high for 5 minutes to reduce the sauce slightly and re-crisp the skin.
8. Finish with fresh parsley and serve directly from the pan.

Tips

• Don't skip the sear. The golden skin is what makes this dish. Take your time and let the pan do the work.
• Use bone broth in the braise. Our Nourish Yourself Bone Broth adds collagen and depth that regular stock can't match — the sauce becomes silky and rich.
• Organic chicken thighs braise beautifully because the fat content and muscle structure of pasture-raised birds holds up to low, slow heat without drying out.
• Leftovers reheat perfectly and the flavour deepens overnight.

Made with Certified Organic Bone-In Skin-On Chicken Thighs from Bradner or Rossdown Farms, BC — now on special at HOTRO.ca.