Lemon Garlic Chicken
Ingredients
The chicken
-
3
pounds
bone-in, skin-on chicken thighs
-
2
large
lemons
-
1
tablespoon
extra virgin olive oil
-
¼
teaspoon
freshly ground black pepper
-
6
cloves
garlic, minced
The sauce
-
1
cup
chicken broth or bone broth
-
4
sprigs
fresh thyme
-
¼
cup
minced fresh Italian parsley (optional garnish)
-
2
teaspoons
Diamond Crystal kosher salt
Instructions
- Preheat the oven to 450°F and pat the chicken dry with a paper towel.
- Sprinkle kosher salt on both sides of the chicken.
- Prepare the lemons by slicing one in half crosswise and cutting the other into thin half-moons.
- Juice the remaining lemon halves and measure out 3 tablespoons of lemon juice.
- Heat a skillet over medium-high heat, add oil, and sear the chicken skin-side down until browned.
- Flip the chicken and cook for 2 more minutes, then transfer to a plate.
- Remove excess fat from the pan, add minced garlic, and stir until fragrant.
- Pour in the broth and reserved lemon juice, then bring to a simmer.
- Season the sauce, add thyme and lemon slices, and return the chicken to the pan skin-side up.
- Roast the chicken in the oven for 15 to 20 minutes until the internal temperature reaches 175°F.
- Garnish with minced parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
462
Total fat
35g
Total carbohydrates
5g
Total protein
32g
Sodium
0mg
Cholesterol
0mg
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