CRISPY LEMON CHICKEN THIGHS
These Lemon Chicken Thighs with crispy, salty skin, an acidic lemon kick, and always-moist thigh meat are a total winner of a chicken dinner that will only take you 5 to 10 minutes of prep time.
Provided by Tracy
Categories Dinner Main Course
Time 34m
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Slice half of the lemon into thin slices and set slices and remaining uncut half aside.
- Pat chicken thighs dry and sprinkle both sides with salt, pepper, and a light dusting (about 1/4 teaspoon total) of thyme.
- In a large oven-safe skillet, heat oil over medium-high heat. Once hot, swirl oil around the pan so that it is completely coated. Place thighs in the skillet skin-side down, and cook until well-browned and crispy, about 4-6 minutes.
- Remove from heat and flip chicken thighs. Nestle lemon slices in the pan between the chicken pieces and squeeze juice from remaining lemon half over the chicken.
- Bake for 15 to 20 minutes (longer for very large thighs), until an instant-read thermometer inserted into the center of the thighs reads 165°F.
- Remove from oven, allow to rest for 5 minutes. Serve and enjoy!
Nutrition Facts : Calories 242 kcal, ServingSize 1 serving
CRISPY CHICKEN THIGHS WITH CARAMELIZED LEMON RINDS
The next time you juice a lemon, don't toss the rinds! Instead, wrap them up and save them in the fridge, then make this easy chicken recipe. It works with zested lemon rinds, too. The rinds get cooked down with the chicken and maple syrup, resulting in sweet and tangy pan drippings designed for drizzling over everything.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken thighs quite dry with paper towels. Sprinkle them on both sides with 2 teaspoons salt and 1 1/2 teaspoons pepper.
- Heat a large ovenproof skillet (preferably cast iron) over medium-high heat. Add the oil and heat until shimmering. Add the chicken thighs to the skillet skin-side down and nestle the lemon halves around them so the cut sides touch the skillet. Cook until the chicken skin is very golden brown, 12 to 14 minutes. (The lemon halves should char, but if they start completely blackening, lift them up and place them on top of the chicken as it cooks.)
- Lift up each lemon half, brush the cut side with maple syrup and return to the skillet cut-side down. Transfer the skillet to the oven and roast until the chicken is almost cooked through, 5 to 7 minutes. Flip the thighs so they are skin-side up, then continue roasting until no longer pink near the bone, another 5 minutes. Serve the chicken with the saucy pan drippings spooned over.
CRISPY LEMON CHICKEN THIGHS
Make and share this Crispy Lemon Chicken Thighs recipe from Food.com.
Provided by mailbelle
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a shallow dish stir together the cornmeal, lemon-pepper seasoning, and dried parsley. In another shallow dish, combine the lemon juice with 1 tablespoon of the olive oil.
- Dip each chicken thigh into the lemon juice mixture; coat thighs evenly with the cornmeal mixture.
- In a very large nonstick skillet heat 1 tablespoon remaining olive oil over medium heat. Add chicken thighs to the skillet. Cook for 12 to 15 minutes or until chicken is tender, evenly browned, and no longer pink; turning once. (Add more oil during cooking, if necessary).
Nutrition Facts : Calories 366.2, Fat 16.6, SaturatedFat 2.9, Cholesterol 114.5, Sodium 130, Carbohydrate 24.1, Fiber 2.3, Sugar 0.4, Protein 29.6
LEMON-SCENTED CRISPY CHICKEN THIGHS WITH POTATOES AND BABY CARROTS
Steps:
- Preheat the oven to 325 degrees F. Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve. Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet). Remove and reserve. Turn up the oven temperature to 425 degrees F. Heat a 14-inch heavy-bottomed skillet on high and coat with canola oil. Sprinkle the chicken thighs with salt and pepper. Sear the chicken skin-side down, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet, reserving all of the fat in the pan. Add the onions, sprinkle with salt and sweat until translucent and softened, 1 to 2 minutes. Add the garlic and cook 1 minute. Add the baguette cubes, reserved potatoes and carrots, and sprinkle with salt and pepper. Add the lemon wedges and lemon thyme. Toss all the ingredients in the fat with an additional glug of oil if needed. Arrange the thighs on top and place in the oven until the thighs reach 160 degrees F, about 15 minutes. Garnish with parsley and serve.
CRISPY CHICKEN THIGHS
This makes a delicious dinner, fast and economical too.A friend passed on the recipe to me and I have made it several times.
Provided by Nelly
Categories Chicken Thigh & Leg
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the garlic, chilli, lemonrind and coriander or parsley.
- Generously season the chick thighs, then gently loosen the skin from the flesh.
- Spoon the chilli mixture between the skin and the flesh, the stretch the skin back into place.
- Heat a large non-stick skillet and cook the chicken thighs skin-side down for 20 minutes over medium heat, without turning, until the skin is crunchy and deep-golden and the flesh has cooked through.
- Turn the chicken and squeeze over the lemon juice.
- Cook for a further minute or so, then serve skinside up with plain rice and green vegetables.
Nutrition Facts : Calories 416.3, Fat 28.8, SaturatedFat 8.3, Cholesterol 157.9, Sodium 146.1, Carbohydrate 5, Fiber 0.5, Sugar 1.8, Protein 33.2
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- Season the chicken thighs on both sides with salt and pepper. Tuck a few leaves of tarragon and thyme under the chicken skin. Heat the oil in a large ovenproof skillet or fry pan over medium-high heat. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes. Transfer, skin side up, to a plate.
- Pour off the excess fat from the pan. Return the chicken, skin side up, to the pan and scatter the lemon slices on top. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 18 to 20 minutes.
- Transfer the chicken and lemon slices to a platter and scatter an additional 2-3 tablespoons of fresh herbs on top. Let rest for 5 minutes before serving.
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