Lemon Garlic Chicken Thighs

Lemon Garlic Chicken Thighs recipeIngredients:

  • 8 – 10 boneless chicken thighs (better if skin on)
  • 3-4 cloves chopped garlic
  • 1.5 cup Chicken stock
  • Juice of 1 lemon
  • 1 t Thyme, dried
  • Salt and pepper to taste
  • 1 T paprika
  • 1/3 c Pecorino Romano (or parmesan)

Directions:

  • Preheat oven to 400 °F.
  • In a bowl combine salt/pepper/paprika.
  • Sprinkle mixture onto both sides of chicken
  • In a large skillet, add 1T butter.  Once melted, add chicken thighs making sure not to overcrowd the pot (You may need to do multiple batches depending on how much chicken you buy).
  • Sear chicken for approximately 2 minutes on each side and set aside in oven safe baking dish.  If you need to do multiple batches, add a little butter to the skillet in between each batch.
  • While searing the chicken, combine the chicken stock, lemon juice, thyme, pecorino romano.
  • Once all the chicken is seared, drain the excess fat/grease from the pan.
  • Add 2 T of butter to the skillet and the chopped garlic.
  • After a minute or two, add the chicken stock mixture.
  • Bring to a boil and let thicken for a few minutes.
  • Stir and scrape the pan.
  • Combine the chicken and the sauce and put in the oven for 25-30 min.

While the chicken is cooking, cook your side dishes.  This goes well with almost any sides.  Here are some possibilities to cook within that 30 minutes your chicken is in the oven: pasta, rice, couscous, sautéed spinach, or oven roasted veggies in the oven with the chicken (e.g. sliced zucchini, carrots).

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