Created by dienia b on September 3, 2020
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.