LEMON-GARLIC CHICKEN THIGHS
Provided by Emeril Lagasse
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
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.
GARLIC & LEMON ROAST CHICKEN THIGHS
The "difficult" part in this recipe is to puree all ingredients except the chicken. Roasting gives it a different texture and taste to grilling it. Very simple and fast recipe.
Provided by Tebo3759
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Puree garlic, lemon juice, Worcestershire sauce& salt.
- Combine marinade and chicken in a plastic bag.
- Marinade at room temperature for 15 minutes.
- Arrange chicken on greased rack in a broiler pan.
- Roast chicken at 425 for 25-35 minutes until cooked.
Nutrition Facts : Calories 493.6, Fat 34.8, SaturatedFat 9.7, Cholesterol 191, Sodium 810.5, Carbohydrate 3.6, Fiber 0.1, Sugar 1.2, Protein 39.5
LEMON AND GARLIC ROAST CHICKEN
For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
- Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
- Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
LEMON GARLIC ROASTED CHICKEN THIGHS
This is a recipe I put together one night with some chicken leg quarters I had - it was such a hit! Super delicious and so easy (not to mention inexpensive!). I have made it many, many times since, for family and friends, and even people who generally "only like breasts" love this. It really works best with meaty bone in thighs, leg quarters, and you can use breasts, but I would leave the skin on!!!!
Provided by pixiesmom
Categories Chicken Thigh & Leg
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Spray a deep baking dish, or roaster with non stick spray.
- Combine 1 TBS of olive oil, the juice and zest of both lemons, plus the additional lemon juice, and the 4 cloves of garlic minced in a small bowl.
- Place the chicken in the roasting pan.
- Sprinkle liberally with the Lemon Pepper Salt.
- Pour the lemon mixture over all- you can throw the lemon rinds into the baking dish too.
- Bake at 400 for about 45 minutes to an hour, turning the chicken over halfway through baking.
- I sometimes make this, and seal it in a ziplock bag in the freezer, then when you are ready, thaw, dump in the roaster and bake- just adding the lemon pepper salt.
- My family likes this when I take the sauce from the chicken, combine it with a small amount of half and half and serve it over pasta.
LEMON-GARLIC CHICKEN THIGHS
Serve with lemon wedges and garnish with parsley.
Provided by jer
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Combine lemon juice, honey, Worcestershire sauce, and garlic in a non-reactive dish. Add chicken; turn to coat all sides. Cover and marinate in the refrigerator, turning occasionally, for 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Spray a shallow roasting pan with cooking spray.
- Remove chicken from the marinade and shake off excess. Arrange chicken on the prepared roasting pan. Pour remaining marinade over top. Sprinkle with pepper and salt.
- Bake in the preheated oven, basting occasionally with marinade, for 20 minutes. Bake without basting until the juices run clear, another 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 209.3 calories, Carbohydrate 5.8 g, Cholesterol 70.7 mg, Fat 11.8 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 151 mg, Sugar 4.7 g
AMAZING BAKED LEMON GARLIC CHICKEN THIGHS AND POTATOES
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
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
LEMON-GARLIC CHICKEN THIGHS WITH POTATOES AND CARROTS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
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 AND GARLIC GRILLED CHICKEN THIGHS
Marinate chicken thighs in lemon, garlic and fresh oregano to make a great weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Prepare an outdoor grill for medium heat.
- Whisk the oil, oregano, lemon zest and juice and garlic in a large bowl. Add the chicken, toss to coat and set aside for 10 minutes at room temperature.
- Remove the chicken from the marinade and pat dry and sprinkle generously with salt and pepper.
- Lightly oil the grill grates and grill the chicken, skin-side down, until lightly charred, 2 to 4 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until no longer pink near the bone and an instant-read thermometer inserted into the deepest part of each chicken thigh reads 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes before serving. Serve with a green salad.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
GRILLED LEMON-GARLIC CHICKEN THIGHS WITH HERBS
With these grilled lemon-garlic chicken thighs, you can call yourself a superstar.
Provided by Burning Glove
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 8h30m
Yield 8
Number Of Ingredients 10
Steps:
- Zest and juice 4 lemons; reserve remaining 2 whole.
- Combine olive oil, lemon zest and juice, rosemary, sage, garlic, and crushed red pepper for marinade in a small bowl. Whisk to combine.
- Place chicken thighs in a single layer in a wide, flat dish. Add the herb mixture and massage to coat. Cover and refrigerate, 8 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove the chicken from the marinade and brush off any excess herbs and oil. Season generously with salt and drizzle with olive oil.
- Cut the 2 whole lemons in half and cut the tips off of the ends; this will allow the lemons to stand up without rolling around.
- Place the chicken, skin side-down, on the preheated grill. Grill chicken for 3 to 4 minutes, then rotate 90 degrees to create a crosshatch pattern. Grill another 3 to 4 minutes, then turn and grill until no longer pink in the center and juices run clear, 4 to 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- At the same time, grill the lemons, flesh-side down, alongside the chicken, until caramelized. Flip over to grill on the bottom, 2 to 3 minutes. Serve with grilled chicken.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 8.6 g, Cholesterol 88.2 mg, Fat 30.7 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 6.4 g, Sodium 82.3 mg
ROASTED LEMON CHICKEN THIGHS WITH POTATOES
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
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 AND POTATOES
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
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
LEMON GARLIC CHICKEN THIGHS
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
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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- Arrange a rack in the center of your oven, and preheat to 425°. Cut 1 lemon in half crosswise and remove any visible seeds.
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- Preheat oven to 425°F. Pat chicken thighs dry with paper towels; set aside. Cut lemon in half lengthwise, then into thirds crosswise; discard seeds. Finely grate 4 garlic cloves on a Microplane grater.
- Arrange lemon slices, grated garlic, remaining 12 garlic cloves, and half of thyme sprigs in a single layer in a 13- x 9-inch baking dish; toss briefly to disperse the grated garlic. Place chicken thighs over lemon mixture, skin side up, in a single layer. Drizzle chicken thighs with olive oil, and season evenly with 1 teaspoon salt and the pepper.
- Bake until chicken skin is a deep golden brown and a thermometer inserted into thickest part registers 165°F, about 1 hour. Transfer chicken to a serving platter, reserving lemon mixture in the baking dish.
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