GARLIC LEMON CHICKEN THIGHS RECIPES

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LEMON-GARLIC CHICKEN THIGHS RECIPE | EMERIL LAGASSE | FOOD ...



Lemon-Garlic Chicken Thighs Recipe | Emeril Lagasse | Food ... image

Provided by Emeril Lagasse

Categories     main-dish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

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.

LEMON AND GARLIC BAKED CHICKEN THIGHS - FOOD & WINE



Lemon and Garlic Baked Chicken Thighs - Food & Wine image

In the market for perfectly tender and juicy chicken thighs with golden crispy skin and loads of roasted lemon and garlic flavor, all totally achievable on a weeknight? Then this is your recipe. As a bonus, you’ll blend the pan drippings into a velvety and deeply savory sauce that tastes terrific alongside mashed or roasted potatoes. You can even assemble the dish a day in advance and store it in the fridge, ready to bake for an hour as you prep any side dishes.

Provided by Karen Rankin

Categories     Chicken

Total Time 1 hours 15 minutes

Number Of Ingredients 8

8 (7-ounce) bone-in, skin-on chicken thighs
1 medium lemon, plus more for serving
16 peeled garlic cloves, divided (from 1 large head)
1 (1/2 ounce) package fresh thyme sprigs, divided
3 tablespoons extra-virgin olive oil
1 ¼ teaspoons kosher salt, divided, plus more to taste
¾ teaspoon freshly ground black pepper
1 ½ teaspoons honey, plus more to taste

Steps:

  • 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.
  • Remove lemon pieces from baking dish and discard. Pour remaining drippings, including garlic cloves and thyme sprigs, into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30-40 seconds. Add honey and remaining 1/4 teaspoon salt to sauce mixture and stir to combine, adding more salt or honey as desired.
  • Remove thyme leaves from remaining sprigs and sprinkle evenly over chicken thighs. Serve thighs with sauce and additional lemon wedges, if desired.

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