Chicken Thighs With Garlic And Lemon
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 ."
- For candied lemon zest
- For Chicken
- Serving Size: 1 (425.3 g)
- Calories 625.2
- Total Fat - 45.1 g
- Saturated Fat - 11.2 g
- Cholesterol - 222.3 mg
- Sodium - 992.1 mg
- Total Carbohydrate - 18.8 g
- Dietary Fiber - 3.1 g
- Sugars - 9 g
- Protein - 38.7 g
- Calcium - 60.4 mg
- Iron - 2.4 mg
- Vitamin C - 58.1 mg
- Thiamin - 0.2 mg
Preheat oven to 425°F.
Cut zest from lemons into thin strips and place in saucepan along with sugar and water.
Simmer and cook until peel is translucent, 10-15 minutes.
Strain and let cool.
Juice lemons, set aside.
In heavy ovenproof saute pan, heat oil over medium heat.
Add garlic cloves and chicken thighs. Brown chicken on both sides.
Add stock and lemon juice, bring to boil over high heat.
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.
Reserving sauce in pan, transfer chicken to warm platter and cover with foil to keep warm.
Reduce sauce until it coats back of spoon, 10 minutes.
Add candied lemon.
Season to taste with salt and pepper.
Spoon sauce over chicken thighs to serve.
Tips & Variations
No special items needed.