Lemon Garlic Chicken Thighs
Lemon Garlic Chicken Thighs

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, lemon garlic chicken thighs. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Toss the chicken in a simple mix of garlic, lemon juice, olive oil, and brown sugar, then roast them. Perfect in salads sandwiches or wraps, over pasta & rice, or on its own with vegetables. Place the chicken in the roasting pan.

Lemon Garlic Chicken Thighs is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Lemon Garlic Chicken Thighs is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have lemon garlic chicken thighs using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lemon Garlic Chicken Thighs:
  1. Prepare 8 Chicken Thighs
  2. Get 1 3/4 tsp Salt
  3. Prepare 1 tsp Freshly Ground Pepper
  4. Make ready 1/2 tsp Crushed Red Pepper
  5. Take 1/2 cup All-Purpose Flour
  6. Make ready 1/4 cup Olive Oil
  7. Make ready 3 cup Thinly Sliced Onions
  8. Take 2 head Garlic
  9. Get 1 Bay Leaf
  10. Take 1/2 cup Fresh Squeezed Lemon Juice
  11. Prepare 1 1/2 cup Chicken Broth

These baked thighs are the perfect example—so delicious! Place potatoes in and around thighs. Pour chicken broth into side of pan. Sprinkle lemon juice to taste over top of dish.

Instructions to make Lemon Garlic Chicken Thighs:
  1. Preheat oven to 350° F.
  2. Season the chicken thighs with 1 1/4 tsp. of the salt & 1 tsp. of the freshly ground pepper.
  3. Lightly dredge the chicken with the flour and set aside.
  4. Heat the oil over a medium-high heat in a large saute pan. When the oil is heated, add the thighs and brown well on both sides (about 6 minutes each side). Remove from pan and then set aside.
  5. Add the onions to the oil and cook, stirring until wilted, about 3 minutes.
  6. Add the garlic, crushed red pepper, remaining 1/2 tsp. salt, and the bay leaf. Cook for 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover with lid, and place in the oven. Allow to bake for 20 minutes, remove from oven, remove lid and cook on stovetop for an additional 15 minutes, or until cooked through and tender.

Turn chicken and potatoes over halfway through cooking time. Add olive oil, garlic, parsley, and salt. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. They are easy enough for a weeknight meal and guaranteed to impress the pickiest eaters.. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter.

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