Easy Lemon Chicken

Photo courtesy of InspiredTaste.net

Chicken is a common ingredient for dinners in my house. I am constantly looking for new recipes for chicken that are easy to make on a weeknight and flavorful. I tend to steer away from recipes that resemble Greek recipes since my fiance is Greek and his family are all amazing chefs! But I found this recipe and thought it looked simple enough, so I decided to give it a try and was so glad I did! It has become a regular in our house, especially for busy weeknights. Plus, you can take the leftovers to work for lunch the next day!

Tip: I like to use a mixture of thighs and drumsticks.

Easy Lemon Chicken

Adapted from InspiredTaste.net

  • 1 1/2 pounds chicken thighs, skin-on, bone-in, trimmed of excess fat
  • 1 tablespoon lemon zest (1 teaspoon for rub and 2 teaspoons for sauce)
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon kosher salt
  • 2 tablespoons Kelapo coconut oil, melted (1 tablespoon for rub, 1 tablespoon for cooking)
  • 1/4 cup lemon juice (about 2 lemons)
  • 1 1/4 cups low-sodium chicken stock
  • 2 garlic cloves, minced
  • 1 tablespoon Kelapo coconut oil (for finishing sauce)
  • 1 tablespoon all-purpose flour

Heat oven to 400 degrees F.

Make rub for chicken. Combine 1 teaspoon of the lemon zest, oregano, thyme, salt and 1 tablespoon of the coconut oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the rub. In another bowl, combine remaining lemon zest (2 teaspoons), lemon juice, and chicken stock. Set aside.

Heat remaining tablespoon of coconut oil in a large oven-safe skillet or frying pan over medium heat. Add the garlic then cook about 30 seconds. Add chicken, skin-side down into the hot garlic-infused oil and cook 2 to 3 minutes or until the skin has turned golden brown. Flip the chicken then add the lemon juice mixture from before. Stir then slide the pan into the oven and bake 25 to 35 minutes or until a thermometer inserted into the thickest part of the chicken reads 175 degrees F (79 degrees C). Remove pan from oven, then transfer the chicken to a plate and cover with aluminum foil. There should still be liquid in the pan. Place the pan over medium heat and bring the liquid to a gentle simmer. In a small bowl, use your fingers to mix coconut oil and flour together, making a paste. Whisk the flour and coconut oil into the sauce. The sauce will thicken slightly. Serve chicken with some sauce poured over it, lemon potatoes, and crusty bread for dipping. Enjoy!

– Jen


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