Oven Baked Lemon-Garlic Chicken Thighs Recipe
- Yield: 4 serving plates
- Servings: 4
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
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Oven baked lemon-garlic chicken thighs recipe. Chicken thighs with vegetables, lemons, and olives baked in the oven. Very easy and delicious chicken thighs recipe. Use bone-in and skin-on chicken thighs.
Do you like to prepare chicken thighs? if so, you may also like Chicken Fricasse:
Chicken Fricasse Recipe
makes 4-6 servings
Ingredients: 5 pounds (2.3 kg) skinless and boneless chicken thighs, cut into cubes, 2 carrots, peeled and cut into thick strips, 2 yellow onions, peeled and cut into quarteres, 1 teaspoon chopped fresh parsley, 4 small potatoes, peeled and chunked, 3 tablespoons unsalted butter, 3½ tablespoons all-purpose flour, pinch of chopped fresh oregano, pinch of sage, dash of paprika, few celery seeds, salt and freshly ground black pepper,to taste
Instructions: Place cubed chicken in a large saucepan, then pour in enough water to cover. Bring to a boil over medium-high heat. Reduce heat to low and cook, covered, for 5-6 minutes.
Remove saucepan from the heat. Drain chicken and replace in saucepan. Add vegetables and herbs. Stir well. Pour in cold water to cover mixture, then season with salt and blck pepper. Cover sauceapn, increase heat to high and bring to a boil.
Reduce heat to low and cook chicken and vegetables covered, for 30 minutes. Remove cooked chicken and any cooked vegetables form saucepan and set aside. Continue cooking remaining ingredients for further 10-15 minutes. When cooked through, remove from the saucepan, reserving 3 cups (750 ml) cooking liquid. Set aside with others.
In a small saucepan, melt butter over medium-high heat. Add all-purpose flour and cook, stirring for 1 minute. Pour in reserved 3 cups (750 ml) cooking liquid and season sauce well. Cook, uncovered, for 8-10 minutes, or until sauce is thickened and bubbling.
Add cooked chicken and vegetables to sauce. Reduce heat to low and simmer, stirring occasionally, for 3-4 minutes.
Oven Baked Lemon-Garlic Chicken Thigs Recipe
- 4-6 skin-on and bone-in chicken thighs
- kosher salt and freshly ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 8 garlic cloves, peeled
- 1 large yellow onion, peeled and thinly sliced
- 1 lemon, peeled, seeded and thinly sliced
- 2 tablespoons fresh thyme leaves
- 1/2 cup (125 ml) pitted olives
- 1/2 cup (125 ml) reduced sodium, low-fat chicken stock
- freshly squeezed juice of 1 lemon
Preheat the oven to 350 F (175 C).
Pat chicken thighs dry with paper towels. Season on both sides with salt and black pepper.
Heat olive oil in a large, ovenproof skillet over medium-high heat. Add seasoned chicken, skin-side down and cook until golden brown, for about 7-9 minutes. Flip the chicken and add whole garlic cloves. Cook until garlic is brown, for about 2-3 minutes. Remove cooked chicken and garlic from the skillet and set aside.
Add sliced onions, lemon and thyme to the same skillet. Season with salt and black pepper. Cook, stirring occasionally, until onions softened nad turned golden, for about 6-8 minutes. Pour in chicken stock and lemon juice. Return cooked chicken thighs, skin-side up, with any accumulated juices, olives, and garlic to the skillet.
Transfer the skillet to the oven. Bake in prheated oven, uncovered, for 25-30 minutes or until chicken cooked through.