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
LEMON-GARLIC CHICKEN THIGHS
Provided by Emeril Lagasse
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
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 CHICKEN THIGHS
Lemon chicken thighs are my comfort food for cold winter nights or whenever I feel under the weather! Combine with some rice and veggies for a complete meal. Tastes good even the next day.
Provided by varsha
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix garlic, brown sugar, thyme, rosemary, allspice, salt, and pepper together in a bowl. Pat chicken dry and rub with the spice mixture. Refrigerate for 30 minutes.
- Heat olive oil in a skillet over medium-high heat. Add chicken thighs, skin-side down, and cook until crisp, about 4 minutes. Flip. Pour chicken stock around the thighs. Squeeze juice of 1 lemon into the skillet. Slice the second lemon and arrange over the thighs.
- Cover and simmer 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). Discard lemon slices and serve.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 9.9 g, Cholesterol 65.6 mg, Fat 18.4 g, Fiber 2.9 g, Protein 18.9 g, SaturatedFat 4.1 g, Sodium 387.2 mg, Sugar 2.6 g
LEMON CHICKEN THIGHS
Chicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin's. This one-skillet method is capped off with a punchy and bittersweet lemon vinaigrette built on the brown bits left in the skillet. And that's what you're going to want to drag each bite of chicken through. And to think it's only Tuesday.
Provided by Molly Baz
Categories Bon Appétit Dinner Chicken Lemon Garlic Honey Roast Bake
Yield 2-4 servings
Number Of Ingredients 8
Steps:
- Pat chicken thighs dry and season well with salt and black pepper. Place in a large resealable plastic bag and add vinegar. Seal bag and gently massage chicken to ensure all thighs are coated in vinegar. Chill 1 hour.
- Preheat oven to 400°F. Remove chicken thighs from bag and pat dry with paper towels. The drier the skin, the crispier it will be when cooked.
- Place chicken thighs, skin side down, in a dry large cast-iron skillet and set over medium heat. Cook undisturbed until they easily release from the pan, about 4 minutes. Continue to cook, moving chicken around occasionally to ensure the skin is cooking evenly, until golden brown, 8-10 minutes. Add garlic and transfer skillet to oven. Bake until chicken is cooked through, 10-12 minutes. Transfer chicken and garlic to a plate.
- Set skillet over medium-high heat and cook lemons, cut side down, until edges are deeply charred (they should be almost black), about 5 minutes. Transfer to plate with chicken and garlic and let cool slightly.
- Squeeze lemon juice into a small bowl; add garlic, honey, and Aleppo-style pepper and whisk to combine. Whisk in oil and any accumulated juices on plate with chicken. Season vinaigrette with salt and black pepper.
- Drizzle half of vinaigrette on a platter and set chicken on top. Serve with remaining vinaigrette alongside.
LEMON GARLIC ROASTED CHICKEN THIGHS
This is a recipe I put together one night with some chicken leg quarters I had - it was such a hit! Super delicious and so easy (not to mention inexpensive!). I have made it many, many times since, for family and friends, and even people who generally "only like breasts" love this. It really works best with meaty bone in thighs, leg quarters, and you can use breasts, but I would leave the skin on!!!!
Provided by pixiesmom
Categories Chicken Thigh & Leg
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
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.
HONEY-LEMON CHICKEN THIGHS
Here's another recipe with chicken thighs, which are actually considered one of the favorite parts of the chicken in Chinese cooking, as they aren't as dry as the breast. (This recipe isn't particularly Chinese; I'm just going off on tangents.) Enjoy!
Provided by ChrisMc
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Grate 1 tsp of zest from the lemon, and press 1 tbs of juice.
- Combine the zest and juice with stock, honey, and soy sauce.
- Heat oil in a large wok with a cover and brown the thighs.
- Remove the thighs from oil and add the onion; saute until soft.
- Add the rice, pepper, and broth mixture; top with the browned thighs.
- Cover and simmer for 30 minutes or until the liquid is absorbed.
LEMON AND GARLIC GRILLED CHICKEN THIGHS
Marinate chicken thighs in lemon, garlic and fresh oregano to make a great weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4
Number Of Ingredients 7
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
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- Preheat oven to 425°F. Pat chicken thighs dry with paper towels; set aside. Cut lemon in half lengthwise, then into thirds crosswise; discard seeds. Finely grate 4 garlic cloves on a Microplane grater.
- Arrange lemon slices, grated garlic, remaining 12 garlic cloves, and half of thyme sprigs in a single layer in a 13- x 9-inch baking dish; toss briefly to disperse the grated garlic. Place chicken thighs over lemon mixture, skin side up, in a single layer. Drizzle chicken thighs with olive oil, and season evenly with 1 teaspoon salt and the pepper.
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