Lemon Chicken Thighs recipe

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Ingredients

4 cloves garlic, crushed
2 teaspoons brown sugar
1 teaspoon ground thyme
1 teaspoon crushed dried rosemary
½ teaspoon ground Jamaican allspice
salt and freshly ground black pepper to taste
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 cup chicken stock
2 lemons

Nutrition Info

267.7 calories
carbohydrate: 9.9 g
cholesterol: 65.6 mg
fat: 18.4 g
fiber: 2.9 g
protein: 18.9 g
saturatedFat: 4.1 g
servingSize: -
sodium: 387.2 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix garlic, brown sugar, thyme, rosemary, allspice, salt, and pepper together in a bowl. Pat chicken dry and rub with the spice mixture. Refrigerate for 30 minutes.

  2. Heat olive oil in a skillet over medium-high heat. Add chicken thighs, skin-side down, and cook until crisp, about 4 minutes. Flip. Pour chicken stock around the thighs. Squeeze juice of 1 lemon into the skillet. Slice the second lemon and arrange over the thighs.

  3. Cover and simmer 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). Discard lemon slices and serve.

Recipe Yield

4 chicken thighs

Recipe Note

Lemon chicken thighs are my comfort food for cold winter nights or whenever I feel under the weather! Combine with some rice and veggies for a complete meal. Tastes good even the next day.

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