Chicken Thighs With Lemon And Garlic Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder. Set aside.
• Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium-sized oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.
• Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.

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).

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.
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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.

Steps:

• Put the broth into a pan and bring to a broil.
• Add the garlic cloves, cover and simmer gently for 40 minutes.
• Heat the butter and oil in a saute pan, add the chicken thighs and cook gently on all sides until golden brown.
• Transfer them to an ovenproof dish.
• Preheat the oven to 375F.
• Strain the broth and reserve it.
• Distribute the garlic and lemon slices among the chicken pieces.
• Add the flour to the fat in the pan in which the chicken was browned, and cook, stirring for 1 minute.
• Add the wine, stirring constantly and scraping the bottom of the pan, then add the broth.
• Cook, stirring until the sauce has thickened and is smooth.
• Season with salt and pepper.
• Pour the sauce over chicken, cover, and cook for 40-45 minutes.
• If thicker sauce is required, lift out the chicken and reduce sauce by boiling rapidly, until it reaches the desired consistency.
• Scatter over the chopped parsley or basil and serve with boiled new potatoes or rice.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken in a large bowl and coat generously with salt, pepper, and paprika.
• Heat butter in a large skillet over medium heat. Add chicken to the skillet in batches, skin-side down. Cook until skin is golden and crispy, about 2 minutes per batch. Remove chicken and place into a large baking dish.
• Add thyme and garlic to the skillet. Cook over medium heat until garlic is fragrant and lightly browned, about 1 minute. Whisk in flour slowly into a thick paste. Add wine, stock, lemon juice, and cream and bring to a simmer, about 5 minutes. Add Parmesan cheese and stir until melted. Pour sauce over chicken in the baking dish.
• Bake in the preheated oven, uncovered, until chicken is not longer pink inside and juices run clear, about 30 minutes.