Lemon Garlic Chicken Thighs Recipes

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.

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).

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.

Steps:

• Preheat oven to 350°.
• Remove most of the skin from chicken thighs, leaving a small patch on top.
• Mince garlic and make a paste with the teaspoon of salt using side of large knife, then rub all over tops of chicken.
• Peel potatoes and cut into eight wedges each.
• Add salt and pepper to potatoes, drizzle with olive oil and toss to coat.
• Sprinkle chicken with black pepper and place in 9x13 pan.
• Place potatoes in and around thighs.
• Pour chicken broth into side of pan.
• Sprinkle lemon juice to taste over top of dish.
• Bake at 350° for about 1 hour and 15 minutes or until done.
• Turn chicken and potatoes over halfway through cooking time.
• Add more chicken broth during baking, if pan becomes dry during cooking.

Steps:

• Soak the chicken pieces in salted water for 20 minutes (or just rinse if you're in a hurry), then pat the pieces dry and lay them in a baking dish. They should be a bit crowded, touching each other.
• Mix up the rest of the ingredients and pour over the chicken, then let stand for 20 minutes. Bake at 400 degrees for 45 minutes or until until done.

Steps:

• Preheat the oven to 425 degrees F.
• Put the potatoes and carrots in a medium pot, cover with 1 inch of water and season with salt. Bring to a boil over high heat, then immediately drain and set aside.
• Meanwhile, sprinkle the chicken with salt and black pepper. Melt the butter in a Food Network™ 13-in. Pre-Seasoned Cast-Iron Skillet over medium-high heat. Add the chicken skin-side down and the garlic cut-side down. Cook until both are golden brown, about 6 minutes. Transfer the chicken to a plate.
• Add the potatoes, carrots and lemon to the skillet and cook, stirring occasionally, until the potatoes start to brown, about 6 minutes. Sprinkle with the red pepper flakes, 1 teaspoon salt and some pepper. Put the chicken on top of the vegetables skin-side up and roast in the oven until the chicken registers 165 degrees F on an instant-read thermometer and the potatoes are golden, about 20 minutes. Sprinkle with the parsley before serving.

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.

Steps:

• Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
• Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken.
• Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

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.

Steps:

• Zest and juice 4 lemons; reserve remaining 2 whole.
• Combine olive oil, lemon zest and juice, rosemary, sage, garlic, and crushed red pepper for marinade in a small bowl. Whisk to combine.
• Place chicken thighs in a single layer in a wide, flat dish. Add the herb mixture and massage to coat. Cover and refrigerate, 8 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove the chicken from the marinade and brush off any excess herbs and oil. Season generously with salt and drizzle with olive oil.
• Cut the 2 whole lemons in half and cut the tips off of the ends; this will allow the lemons to stand up without rolling around.
• Place the chicken, skin side-down, on the preheated grill. Grill chicken for 3 to 4 minutes, then rotate 90 degrees to create a crosshatch pattern. Grill another 3 to 4 minutes, then turn and grill until no longer pink in the center and juices run clear, 4 to 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• At the same time, grill the lemons, flesh-side down, alongside the chicken, until caramelized. Flip over to grill on the bottom, 2 to 3 minutes. Serve with grilled chicken.

Steps:

• Put the broth into a pan and bring to a broil.
• Add the garlic cloves, cover and simmer gently for 40 minutes.
• Heat the butter and oil in a saute pan, add the chicken thighs and cook gently on all sides until golden brown.
• Transfer them to an ovenproof dish.
• Preheat the oven to 375F.
• Strain the broth and reserve it.
• Distribute the garlic and lemon slices among the chicken pieces.
• Add the flour to the fat in the pan in which the chicken was browned, and cook, stirring for 1 minute.
• Add the wine, stirring constantly and scraping the bottom of the pan, then add the broth.
• Cook, stirring until the sauce has thickened and is smooth.
• Season with salt and pepper.
• Pour the sauce over chicken, cover, and cook for 40-45 minutes.
• If thicker sauce is required, lift out the chicken and reduce sauce by boiling rapidly, until it reaches the desired consistency.
• Scatter over the chopped parsley or basil and serve with boiled new potatoes or rice.

Steps:

• Pre-heat the oven at 200 DC. Put a pot of cold water on the stove and place the new potatoes into the pot with a sprinkle of salt. Cook the new potatoes for 10 minutes. Now put the potatoes into a small roasting tin and sprinkle over some salt and pepper. Add 50g of the butter to the potatoes. Do not cover the potatoes with a lid or foil, leave the tin open so the potatoes can get crispy. Put the potatoes a side and begin to prepare the chicken.
• Rub each chicken piece in the oil and then place the chicken and remaining oil into a large roasting tin. Add the lemon juice to the roasting tin. Now sprinkle the salt, pepper, and paprika evenly over the chicken. Add the lemon wedges and garlic into the roasting tin spread these in between the chicken pieces.
• Once you have added the garlic and lemon you can add the other 50g of butter spread the butter cubes / pieces around the tin and in between the chicken pieces. Either put a lid onto the roasting tin or cover the top with tin foil. Place both the chicken roasting tin and the potato roasting tin into the oven; cook both the chicken and the potatoes for 1 hour to 1h 30 mins depending on your oven.
• It is important to not cook the chicken and potatoes in the same roasting tin otherwise everything will taste of lemon, garlic and paprika. By cooking the potatoes in a separate roasting tin, it helps to break down the flavours. 30 minutes before the end of the cooking time for the chicken, remove the tin foil and place the chicken back into the oven.
• This dish goes very well with a glass of white wine and a bit of crispy garden salad on the side though this is optional.