Lebanese Lemon Chicken

Ingredients

• 3 lemons
• 2 tbsp olive oil
• 1/2 tsp ground turmeric
• 1-1/2 tsp flaky sea salt
• 3 lb. boneless, skinless chicken thighs (about 12 thighs)
• 2 large shallots or 1 large onion
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Directions

1. 1Juice one of the lemons until you have 2 tablespoons of lemon juice. Put the juice in a large bowl and add the 2 tablespoons of olive oil along with the turmeric, sea salt, and a generous amount of freshly ground black pepper.
2. 2Add the chicken thighs to the bowl and toss to coat. Let the chicken marinate briefly at room temperature while you prepare the other ingredients.
3. 3Trim the ends off the other two lemons and slice them into 1/4-inch thick rounds. Remove any visible seeds. Halve, peel, and slice the shallots.
4. 4Heat two large cast iron skillets over medium-high heat (or use one skillet and cook the chicken in two batches). Add enough olive oil to coat the bottom with a thin layer of oil.
5. 5Divide the chicken pieces between the two pans with the smooth side of the chicken (where the skin was) facing down, making sure to leave a little room between the pieces so they can brown. Cook for about 5 minutes, until nicely browned on the bottom, and then flip and cook for 8-10 minutes on the second side, until just cooked through, lowering the heat slightly if necessary. Use tongs or a slotted spatula to transfer the chicken pieces to a plate.
6. 6Add the lemons, shallots, and herb sprigs to the pans. Let cook undisturbed for 3-4 minutes, until the lemons are browned on the bottom. Pour 1/2 cup water into each pan and stir, scraping the browned bits from the bottom. Reduce the heat to medium, add the chicken back to the pans, and cook for 4-5 minutes so the flavors can meld. Serve the chicken, shallots, and pan juices hot over rice or cauliflower rice.