Chicken Thighs With Lemon Garlic Recipes

LEMON-GARLIC CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F.
• Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
• Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
• In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
• Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
• While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
• To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.

LEMON GARLIC CHICKEN THIGHS

Steps:

• CHICKEN STOCK MIXTURE: In a medium bowl, combine chicken stock, lemon juice, olive oil, lemon zest, garlic, Dijon, oregano, thyme, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. In a gallon size Ziploc bag or large bowl, combine chicken and CHICKEN STOCK MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Heat canola oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Serve immediately.

LEMON-GARLIC CHICKEN THIGHS

Steps:

• Combine lemon juice, honey, Worcestershire sauce, and garlic in a non-reactive dish. Add chicken; turn to coat all sides. Cover and marinate in the refrigerator, turning occasionally, for 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Spray a shallow roasting pan with cooking spray.
• Remove chicken from the marinade and shake off excess. Arrange chicken on the prepared roasting pan. Pour remaining marinade over top. Sprinkle with pepper and salt.
• Bake in the preheated oven, basting occasionally with marinade, for 20 minutes. Bake without basting until the juices run clear, another 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LEMON AND GARLIC GRILLED CHICKEN THIGHS

Steps:

• Prepare an outdoor grill for medium heat.
• Whisk the oil, oregano, lemon zest and juice and garlic in a large bowl. Add the chicken, toss to coat and set aside for 10 minutes at room temperature.
• Remove the chicken from the marinade and pat dry and sprinkle generously with salt and pepper.
• Lightly oil the grill grates and grill the chicken, skin-side down, until lightly charred, 2 to 4 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until no longer pink near the bone and an instant-read thermometer inserted into the deepest part of each chicken thigh reads 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes before serving. Serve with a green salad.
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CHICKEN THIGHS WITH LEMON GARLIC

Steps:

• To make the "Garlic Flavoured Chicken Hot Stock" put the stock into a pan and bring to the boil. Add the garlic cloves and simmer gently for 40 minutes. Strain the stock and reserve both stock and garlic.
• Preheat the oven to 190oC/375oF/Gas 5.
• Fifteen minutes before stock is ready, heat large sauté or frying pan, then add the butter and oil and allow the butter to melt.
• Add the chicken thighs and cook gently on both sides until golden brown. Transfer them to an ovenproof dish.
• Distribute the garlic (which was in the hot stock) and lemon slices among the chicken pieces in the ovenproof dish.
• Add the flour to the pan which you browned the chicken and continuously stirring for one minute.
• Add the extra chicken stock, stirring constantly and scraping the bottom of the pan, and then add the hot stock to the same pan. Stirring, until the sauce has thickened and is smooth.
• Season with salt and pepper.
• Then pour the sauce over the chicken, cover and cook in the oven for 40 minutes.
• Serve chicken on dinner plates and garnish with chopped parsley
• You could serve with boiled new potatoes or rice.

LEMON GARLIC ROASTED CHICKEN THIGHS

Steps:

• Spray a deep baking dish, or roaster with non stick spray.
• Combine 1 TBS of olive oil, the juice and zest of both lemons, plus the additional lemon juice, and the 4 cloves of garlic minced in a small bowl.
• Place the chicken in the roasting pan.
• Sprinkle liberally with the Lemon Pepper Salt.
• Pour the lemon mixture over all- you can throw the lemon rinds into the baking dish too.
• Bake at 400 for about 45 minutes to an hour, turning the chicken over halfway through baking.
• I sometimes make this, and seal it in a ziplock bag in the freezer, then when you are ready, thaw, dump in the roaster and bake- just adding the lemon pepper salt.
• My family likes this when I take the sauce from the chicken, combine it with a small amount of half and half and serve it over pasta.

SHEET-PAN LEMON GARLIC CHICKEN

Steps:

• Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.