Amazing Baked Lemon Garlic Chicken Thighs And Potatoes Food

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LEMON-GARLIC SKILLET CHICKEN AND POTATOES



Lemon-Garlic Skillet Chicken and Potatoes image

For once, water and oil work together to make a magical one-skillet weeknight chicken dinner. Potatoes cook alongside crispy chicken thighs -- first they boil in water until tender, and then fry into golden nuggets in the remaining oil.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 bone-in, skin-on chicken thighs (about 1 3/4 pounds)
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
3/4 pound small red potatoes, quartered (about 8 potatoes)
1 small lemon, cut into 1/4-inch-thick slices and halved
4 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh Italian flat-leaf parsley, chopped
4 cups baby arugula

Steps:

  • Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.
  • Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.
  • Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.

SHEET-PAN LEMON GARLIC CHICKEN



Sheet-Pan Lemon Garlic Chicken image

Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. -Andrea Potischman, Menlo Park, California

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1/4 cup olive oil
2 tablespoons lemon juice
3 garlic cloves, minced
1-1/2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
6 bone-in chicken thighs
6 chicken drumsticks
1 pound baby red potatoes, halved
1 medium lemon, sliced
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 483 calories, Fat 29g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.

GREEK LEMON-GARLIC CHICKEN THIGHS AND POTATOES



Greek Lemon-Garlic Chicken Thighs and Potatoes image

This simple Greek chicken and potato bake is a great family dinner. Chicken thighs are marinated in a garlic-lemon marinade and then baked in the oven.

Provided by Virginia Vohasek

Categories     World Cuisine Recipes     European     Greek

Time 3h15m

Yield 4

Number Of Ingredients 8

½ cup fresh lemon juice
½ cup fat-free chicken broth
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons dried oregano
1 ½ pounds skinless, boneless chicken thighs
cooking spray
1 pound small new potatoes, halved

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).

Nutrition Facts : Calories 434.3 calories, Carbohydrate 24.9 g, Cholesterol 95.8 mg, Fat 24 g, Fiber 3.6 g, Protein 30.1 g, SaturatedFat 5.7 g, Sodium 137.8 mg, Sugar 1.7 g

LEMON-GARLIC CHICKEN THIGHS WITH POTATOES AND CARROTS



Lemon-Garlic Chicken Thighs with Potatoes and Carrots image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 pound small multicolored potatoes, sliced 1/4 inch thick
1 pound multicolored carrots, sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
4 bone-in, skin-on chicken thighs (about 2 pounds)
2 tablespoons unsalted butter
1 head garlic, split horizontally
1 small lemon, halved crosswise and thinly sliced
1/4 teaspoon crushed red pepper flakes
1/4 cup fresh flat-leaf parsley leaves

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.

LEMON-GARLIC CHICKEN THIGHS AND POTATOES



Lemon-Garlic Chicken Thighs and Potatoes image

Traditional Greek dish. Fresh lemons complement the tender, juicy chicken and roasted potatoes.

Provided by Kimberly D. B. Woodward

Categories     World Cuisine Recipes     European     Greek

Time 1h50m

Yield 6

Number Of Ingredients 9

½ cup olive oil
3 lemon, juiced
6 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon sea salt
½ teaspoon ground black pepper
1 ½ pounds chicken thighs
5 potatoes, peeled and cut into wedges
lemon zest for garnish

Steps:

  • Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl; pour over chicken thighs in another bowl. Cover and marinate in the refrigerator for at least 30 minutes to overnight.
  • Preheat the oven to 375 degrees F (190 degrees C). Remove chicken from marinade and place in a roasting pan. Add potatoes.
  • Bake in the preheated oven for 30 minutes. Turn chicken over and baste with marinade. Bake until chicken is no longer pink at the bone and the juices run clear, about 35 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken and potatoes to a serving platter and sprinkle with lemon zest.

Nutrition Facts : Calories 492.9 calories, Carbohydrate 38.5 g, Cholesterol 63.8 mg, Fat 29.9 g, Fiber 6.9 g, Protein 22.2 g, SaturatedFat 5.7 g, Sodium 360.3 mg, Sugar 1.4 g

BAKED LEMON CHICKEN AND POTATOES RECIPE



Baked Lemon Chicken and Potatoes Recipe image

Yukon gold potatoes and hearty chicken thighs are tossed with a lemon, garlic, and herb seasoned oil and baked on a single sheet pan until browned, tender and distinctively delicious!To finish the meal serve with a side of steamed green beans, broccoli or asparagus.

Provided by Jaclyn

Categories     Main Course

Time 1h5m

Number Of Ingredients 10

6 large (7 oz each) bone-in skin-on chicken thighs
1/4 cup olive oil
1 Tbsp lemon zest
1/4 cup lemon juice
2 Tbsp minced garlic
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh rosemary (or oregano)
5 Tbsp chopped fresh parsley, (divided)
Salt and freshly ground black pepper
2 1/2 lbs Yukon gold potatoes, (cut into 2/3-inch cubes)

Steps:

  • Move oven rack up one level from center. Preheat oven to 400 degrees and spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray (preferably use a dark coated baking sheet to encourage browning).
  • In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, and 3 Tbsp parsley.
  • Place potatoes in a large mixing bowl then pour or spoon half the herb mixture over the potatoes. Toss to evenly coat, season with salt and pepper to taste and toss.
  • Spread potatoes evenly over prepared baking sheet.
  • Place chicken in now empty large mixing bowl, pour remaining half of the herb mixture over chicken and toss to evenly coat. Season both sides of thighs with salt and pepper and place evenly over potato layer on baking sheet.
  • Bake in preheated oven until chicken is cooked through and potatoes are tender, about for 45 minutes. For more browned chicken broil during the last few minutes.
  • If you find the chicken is done earlier than the potatoes you can remove chicken to a plate and continue to bake potatoes until soft.
  • Remove from oven and sprinkle remaining parsley over everything and serve.

Nutrition Facts : Calories 615 kcal, Carbohydrate 38 g, Protein 32 g, Fat 38 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 165 mg, Sodium 150 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 25 g, ServingSize 1 serving

LEMON-GARLIC CHICKEN THIGHS



Lemon-Garlic Chicken Thighs image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

8 chicken thighs with bones and skin, about 3 1/2 pounds
1 3/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 cups thinly sliced onions
30 cloves (about 2 heads) garlic, peeled and smashed
1/2 teaspoon crushed red pepper
1 bay leaf
1/2 cup freshly squeezed lemon juice
1 1/2 cups chicken broth
1 pound angel hair pasta
3 tablespoons chopped fresh parsley leaves, plus more for garnish
3 tablespoons unsalted butter

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.

AMAZING BAKED LEMON GARLIC CHICKEN THIGHS AND POTATOES



Amazing Baked Lemon Garlic Chicken Thighs and Potatoes image

This is one of the best chicken dishes I have ever had. The garlic, lemon and chicken drippings make the most flavorful soft delicious potatoes. Super easy to prepare - the oven does all the work.

Provided by Marie

Categories     One Dish Meal

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 8

4 chicken thighs
2 garlic cloves
1 teaspoon salt
3 russet potatoes
salt and pepper
1/2 lemon, juice of
olive oil, drizzle
1 cup chicken broth

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.

Nutrition Facts : Calories 669.3, Fat 29.7, SaturatedFat 8.3, Cholesterol 157.9, Sodium 1698.7, Carbohydrate 58.1, Fiber 7.1, Sugar 3.2, Protein 41.6

BAKED CHICKEN THIGHS WITH POTATOES



Baked Chicken Thighs With Potatoes image

Make and share this Baked Chicken Thighs With Potatoes recipe from Food.com.

Provided by ellie_

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon paprika
1 1/2 teaspoons rosemary
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
6 bone-in chicken thighs, skin removed
1 1/2 lbs red potatoes, halved

Steps:

  • Preheat oven to 425 degrees F.
  • Line a large 15 x 10 inch baking dish with tin foil and spray with Pam.
  • In a large bowl combine oil and spices (oil - garlic powder). Add chicken and potatoes to bowl and toss.
  • Place potatoes in pan and bake for 15 minutes.
  • Push potatoes to side to allow room to place chicken in a single layer.
  • Bake for 40-45minutes longer or until potatoes are tender and chicken is cooked, turning chicken and potatoes occasionally.

Nutrition Facts : Calories 324.2, Fat 19.1, SaturatedFat 4.8, Cholesterol 79, Sodium 466.4, Carbohydrate 18.9, Fiber 2.4, Sugar 1.3, Protein 18.6

OVEN BAKED, LEMON / GARLIC CHICKEN



Oven Baked, Lemon / Garlic Chicken image

This is one of my favorite ways of cooking chicken in the oven, and, it's the only use I have for granulated garlic. I think it's worth while to keep it in my spice cupboard though, because this dish is a winner. The tartness of the lemon, along with the garlic flavor, and just a touch of heat from the blacken, really kick up, what could turn out to be just another baked chicken meal. Just be careful not to use too much blacken, because the flavors will it will take over the dish. Butt Kickin' Blacken contains neither salt nor sugar. If you use a different seasoning blend, you'll probably have to adjust for their high salt content.Butt Kickin' Blacken is available at: http://www.capnrons.com/index.html?ID=RZ For additional Instructional pictures, please visit: http://www.capnrons.com/R_M_Lemon_Garlic_Chicken.html?ID=RZ

Provided by Capn Ron

Categories     Chicken Thigh & Leg

Time 1h40m

Yield 12 pieces, 4-6 serving(s)

Number Of Ingredients 7

6 large chicken thighs
6 large chicken legs
2 large lemons
minced garlic
kosher salt
black pepper
cajun seasoning, Butt Kickin' Blacken, Original Recipe

Steps:

  • 1. Pre-heat the oven to 350 degrees.
  • Prepare a sheet pan (jelly roll pan) by covering with aluminum foil, adding a rack, then spraying the rack with cooking spray. Don't forget to do this, or you'll end up with a MAJOR cleaning problem, or you might just end up throwing the pan away.
  • 2. Wash the chicken, dry, then place, skin side up, on the rack in the pan. Drizzle the juice of about 1/2 a lemon over the chicken. Dust with the spices, and place in the oven.
  • 3. Cook for 45 minutes, then flip the chicken over, drizzle more lemon on top, then spice again.
  • 4. Cook another 45 minutes, then flip, drizzle with lemon juice, add garlic and a little more of the blacken.
  • 5. Cook for an additional 15 minutes of so, until the skin is mice and crisp. Drizzle with lemon juice one more time as you take it out of the oven.
  • 6. Total cooking time will depend on the thickness of the chicken and the temperature.

Nutrition Facts : Calories 776.8, Fat 52, SaturatedFat 14.8, Cholesterol 326.4, Sodium 306.7, Carbohydrate 5.8, Fiber 2.5, Protein 70.5

ROASTED LEMON CHICKEN THIGHS WITH POTATOES



Roasted Lemon Chicken Thighs with Potatoes image

Roasted lemon chicken thighs with potatoes is a one-pan dinner prepared in 5 minutes with only 7 ingredients. It's a quick and easy meal for every day.

Provided by chpmnk42

Categories     Baked Chicken Thighs

Time 50m

Yield 6

Number Of Ingredients 7

6 medium bone-in, skin-on chicken thighs
salt and freshly ground black pepper to taste
¼ cup olive oil
1 ½ pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
1 medium lemon, sliced
10 cloves garlic, peeled
¼ cup chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Season chicken thighs with salt and pepper on all sides.
  • Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
  • Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.

Nutrition Facts : Calories 935.5 calories, Carbohydrate 24 g, Cholesterol 284.1 mg, Fat 56.5 g, Fiber 2.8 g, Protein 79.5 g, SaturatedFat 14.5 g, Sodium 266.4 mg, Sugar 0.1 g

LEMON GARLIC CHICKEN THIGHS



Lemon Garlic Chicken Thighs image

Make and share this Lemon Garlic Chicken Thighs recipe from Food.com.

Provided by RecipeMonster

Categories     Poultry

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 chicken thighs
1/8 cup vegetable oil (I use olive)
1/4 cup lemon juice
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt (add this to water if soaking)
1/4 cup soy sauce
2 teaspoons lemon rind, grated (my addition)

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.

Nutrition Facts : Calories 374.1, Fat 28.4, SaturatedFat 6.9, Cholesterol 118.4, Sodium 1403.8, Carbohydrate 2.6, Fiber 0.4, Sugar 0.7, Protein 26.4

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