Chicken Thighs With Garlic And Lemon

4
Servings
8m
Prep Time
60m
Cook Time
1h 8m
Ready In

Recipe: #35590

September 03, 2020



"Gluten free. In style magazine 2007 and in trumps restaurant he had a whole boned chicken . It served 2 so it was probably A small one im doing thighs bone in .if your good with a knife you can bone them ."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (464.8 g)
  • Calories 1040.5
  • Total Fat - 92.1 g
  • Saturated Fat - 17.7 g
  • Cholesterol - 222.3 mg
  • Sodium - 992.7 mg
  • Total Carbohydrate - 18.8 g
  • Dietary Fiber - 3.1 g
  • Sugars - 9 g
  • Protein - 38.7 g
  • Calcium - 60.7 mg
  • Iron - 2.7 mg
  • Vitamin C - 58.1 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 425°F.

Step 2

Cut zest from lemons into thin strips and place in saucepan along with sugar and water.

Step 3

Simmer and cook until peel is translucent, 10-15 minutes.

Step 4

Strain and let cool.

Step 5

Juice lemons, set aside.

Step 6

In heavy ovenproof saute pan, heat oil over medium heat.

Step 7

Add garlic cloves and chicken thighs. Brown chicken on both sides.

Step 8

Add stock and lemon juice, bring to boil over high heat.

Step 9

Transfer pan to oven and roast for 40 (they said 20 minutes . I like well done chicken)minutes or until chicken is golden and juices run clear.

Step 10

Reserving sauce in pan, transfer chicken to warm platter and cover with foil to keep warm.

Step 11

Reduce sauce until it coats back of spoon, 10 minutes.

Step 12

Add candied lemon.

Step 13

Season to taste with salt and pepper.

Step 14

Spoon sauce over chicken thighs to serve.

Tips & Variations


No special items needed.

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