Weeknight Herby Chicken Thighs
This crispy, flavorful chicken is quick to put together and takes a trip through the oven while you get on with your after-work chores. We used lemon juice and thyme for our version, but a combination of rosemary and fresh squeezed orange juice is equally delicious.
PREP TIME
5 minutes
COOK TIME
50 minutes
Ingredients
2 pounds bone-in, skin on thighs
1 medium red or yellow onion, sliced into half-moons
3 cloves garlic, minced
5-6 sprigs fresh thyme leaves
Juice of two lemons, plus the zest
2 teaspoons olive oil
Salt and pepper, to taste
1 medium red or yellow onion, sliced into half-moons
3 cloves garlic, minced
5-6 sprigs fresh thyme leaves
Juice of two lemons, plus the zest
2 teaspoons olive oil
Salt and pepper, to taste
Directions
Preheat your oven to 400 F and place your rack directly in the center of the oven.
Add onions to the bottom of a large baking dish. On top of the onions, add garlic, lemon juice, lemon zest and thyme leaves. Place chicken skin side up on onion layer, drizzle with olive oil and season with salt and pepper.
Roast chicken for 45-50 minutes, until juices run clear and skin is brown and crispy. Let stand for about 5 minutes before serving.
Add onions to the bottom of a large baking dish. On top of the onions, add garlic, lemon juice, lemon zest and thyme leaves. Place chicken skin side up on onion layer, drizzle with olive oil and season with salt and pepper.
Roast chicken for 45-50 minutes, until juices run clear and skin is brown and crispy. Let stand for about 5 minutes before serving.
Looking for inspiration? Try these recipes:
Easier Chicken Cacciatore
Roasted Beet and Goat Cheese Salad with Orange Vinaigrette
Grilled Mushrooms and Onions on Toast
