March 28, 2014

Lemon Chicken

Happy Friday!  Are you ready for the weekend? I sure am.  I don't have anything planned for the most part but we're supposed to get some nice warm weather so I'm excited to get out and enjoy it.

I've been on the lookout for some yummy lemon recipes so if you have any, send them my way!

Here is one I found on Pinterest.  What would we do without Pinterest?

Probably starve and have a dirty house.

Anyways, this one looked tempting for a lot of reasons but I especially liked how quick and simple it was.  There wasn't any need to marinate for hours or anything along those lines.  Basically just pour the sauce over the chicken and coat it well, then cook it.  I love easy recipes.

The chicken was super tender and juicy.  I used bone-in chicken so it took a little longer but I just kept checking it.  I left the skin on the chicken and if you're going to do that you might want to broil it quickly at the end just to crisp up the skin, otherwise you might want to peel the skin off or buy skinless so the flavors can really get into the meat.

Speaking of sauce, it's delicious spooned over some rice!  Good lemon flavor but it also has a lot of other flavor components.

Great easy weeknight dinner idea!

Lemon Chicken
Recipe from Shutterbean

  • 1 1/2 pounds boneless/skinless chicken thighs or 3 pounds of bone in chicken thighs
  • 1/3 cup extra virgin olive oil + more for pan
  • 1 1/2 large lemons, juiced and about 5-6 lemon slices
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • kosher salt and pepper to taste
  • Fresh Italian parsley, chopped for garnish
Cooking Directions
  1. Preheat the oven to 375º
  2. Use a 9x13 inch glass dish or enamel pan, drizzle olive oil lightly on the bottom.
  3. Place the chicken thighs in the pan and set aside.
  4. In a small dish, combine the oil, lemon juice, onion, garlic, thyme and oregano. Mix together well and pour over the top of the chicken. Turn the chicken several times to coat well.
  5. Sprinkle the top with salt and pepper.
  6. Bake for 30-40 minutes for boneless chicken, About 40 minutes for bone-in.  Use a meat thermometer to check for doneness. 
  7. Cover the pan and let sit for 5 minutes.  Sprinkle with fresh parsley and serve with rice.  Make sure to pour some of the juice over the rice. 

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