BAKED LEMON-BUTTER CHICKEN THIGHS
These low-carb, keto-friendly chicken thighs are basted with a tangy and rich butter sauce. They are easy enough for a weeknight meal and guaranteed to impress the pickiest eaters. Serve over egg noodles, mashed potatoes, or rice, or alongside your favorite vegetables.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder. Set aside.
- Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium-sized oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.
- Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.
Nutrition Facts : Calories 509.5 calories, Carbohydrate 6.7 g, Cholesterol 178.7 mg, Fat 34.4 g, Fiber 0.3 g, Protein 41.3 g, SaturatedFat 13.5 g, Sodium 256.7 mg, Sugar 0.3 g
SIMPLE LEMON HERB CHICKEN
This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!
Provided by Carolyn Stilwell
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
- When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g
LEMON GARLIC CHICKEN THIGHS
Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 11
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 HERB CRUSTED CHICKEN THIGHS
Lemon Herb Crusted Chicken Thighs is a quick, easy, budget-friendly, and succulent chicken dish. It's also freezer and weeknight friendly!
Provided by Rachel Hanawalt
Categories Entrees
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat your oven to 350º F. Rinse off your chicken thighs, remove the skins, and place them into an oven-safe dish. To remove the skin simply place your thumb between the meat and the skin and pull.
- Mix all your ingredients in a bowl, evenly spread your marinade over your chicken thighs, and then cover your pan with foil.
- Bake covered for 20-25 minutes, or until the internal temperature of the chicken reaches 165º F. Once cooked, allow the chicken to rest for 5 minutes before serving.
HERB ROASTED CHICKEN THIGHS WTH POTATOES AND GREEN PEAS
Chicken thigh recipes have always been popular on my website, and this is no exception. This recipe is fast, very easy, and provides you with a complete meal that serves 4 This recipe adapted from Real Simple, February 2013. Visit www.smellofrosemary.blogspot.com to view more recipes.
Provided by smellofrosemary
Categories main dish
Time 39m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450 F and place rack in the highest position.
- Line large cookie sheet with aluminum foil. Place potatoes and toss with olive oil and 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Trim chicken from any excess fat and season with caraway seeds, dry mustard and remaining salt and black pepper.
- Roast for about 30 minutes, until potatoes are soft and chicken is cooked through. Toss potatoes once during the roasting. Add peas and roast for 3 to 4 more minutes.
- Sprinkle with dill and lemon juice. Enjoy!
LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS
Steps:
- In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
- Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
- Preheat grill. Brush and oil the grill to clean.
- Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
- Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
- Serve the chicken with grilled lemon.
- Call yourself a superstar!
- March - Why We Love: Lemons
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- Place the chicken breasts between two layers of parchment/baking paper and flatten out slightly with a meat mallet/rolling pin.
- Place the chicken in a glass container and pour over the marinade. Mix to make sure the chicken is well-coated then cover and allow to marinade for at least 20 minutes but up to 24 hours, refrigerated.
- To cook the chicken breasts, heat a skillet, pan or grill then add the chicken and cook for 3-5 minutes per side (depending on thickness) until cooked through but still juicy.
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- To prepare the marinade, in a food processor or blender combine the shallots, garlic cloves, basil, cilantro, olive oil, lemon juice, apple cider vinegar, salt, pepper, cumin and cayenne pepper. Puree until smooth.
- Lightly season the chicken with salt and pepper. Place the chicken in a large zip top bag or non-reactive container and pour the marinade over the chicken. Mix to combine making sure the chicken is coated evenly. Marinate at room temperature for 30 minutes or refrigerated up to overnight.
- Preheat the oven to 375 degrees Fahrenheit. Place the chicken in a sheet pan or baking dish. Bake for 35 to 40 minutes or until cooked through and golden brown. Remove from the oven and serve.
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- In a small bowl, whisk together the rosemary, thyme, oregano, garlic powder, salt, and pepper. Note: The rosemary can be crushed with your fingers or the back of a wooden spoon if you don't want large rosemary leaves on your chicken--this is completely up to you.
- Rinse and pat the chicken dry. Sprinkle each piece of chicken (the top of the chicken thighs) with the seasoning.
- Add the oil to a large cast iron skillet. Heat the skillet over medium-high heat. Once the skillet is hot, add the chicken so the top of the chicken is facing down in the skillet. The oil should sizzle as soon as you place the chicken in the skillet. If the oil doesn't sizzle, your skillet isn't hot enough yet to add the chicken. Cook the chicken for 6 minutes. After about 6 minutes, the skin (and chicken) should easily pull away from the skillet. If the skin doesn't pull away from skillet, cook the chicken for a minute or two longer. Flip the chicken and cook for 5-6 minutes.
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- Combine first 10 ingredients in a large zip-top plastic bag. Remove 2 tablespoons marinade mixture; place in a small bowl, and stir in olives. Set aside.
- Remove chicken from marinade; discard marinade. Place chicken on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until done. Place chicken on a serving platter. Spoon reserved olive mixture evenly over chicken.
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- Sprinkle chicken with 1/2 teaspoon each salt and pepper. Whisk 2 tablespoons oil, lemon juice and herbs in a medium bowl. Reserve 1/2 cup for sauce, then add the chicken to the bowl and rub the remaining herb mixture onto it. Let stand for 5 minutes.
- Toss potatoes with 1 tablespoon oil and the remaining 1/4 teaspoon each salt and pepper. Grill the potatoes and chicken, flipping occasionally, until the potatoes are browned and tender, about 15 minutes, and the chicken is crispy and an instant-read thermometer inserted in the thickest part registers 165 degrees F, 15 to 20 minutes.
- Transfer the potatoes to a serving platter and tent with foil to keep warm. Transfer the chicken to a clean cutting board and tent with foil. Let rest for 5 minutes, then add to the platter.
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- Take about 1 tsp of the butter mixture and place underneath the skin on the chicken. You will be able to find an opening in between the skin and the meat where you can place the butter (like a pocket). Smooth it around with a small spatula or spoon to evenly distribute. Repeat with remaining chicken thighs.
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