Lemon-Garlic Chicken Thighs

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 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
Directions
  • 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.


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