Lemon Chicken Thighs

These zippy chicken thighs are a snap to prepare, making them an excellent weeknight meal option. We like to serve this over steamed white or brown rice and with a simple side salad. This recipe makes 4 servings.

PREP TIME: 10 minutes
COOK TIME: 1 hours 0 minutes

Ingredients
1 1/2 pounds bone-in, skin on chicken thighs
Juice from 2 large, juicy, fresh lemons
2 cloves garlic, minced
1 small white or yellow onion, chopped
1/2 cup chicken stock
2 teaspoons olive oil
Freshly chopped parsley, for garnish
Salt and pepper, to taste

Directions
Preheat your oven to 375 F.

Heat a heavy bottomed, oven-proof skillet to medium high on the stove top and add oil. Once oil is shimmering, add onions and cook for 3-4 minutes, until the onions become fragrant and slightly browned on the edges. Add garlic and cook for one more minute. Add stock, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Remove from heat and stir in lemon juice.

Arrange chicken in pan, skin side up, in a single layer. Season with salt and pepper. Carefully place the pan into your oven and roast for 45 minutes, or until the chickens juices run clear. Remove from heat and let the chicken stand for a few minutes. Garnish with parsley and serve.