Lemon Chicken Thighs Recipe
- cook TIME 45 mins
- prep TIME 10 mins
- total TIME 55 mins
Ingredients (17)
- 18 oz skin-on bone-in chicken thighs 8 small-sized pieces
- 16 oz potatoes cut into small chunks
- 10 oz carrots cut into batons
- 10 oz beets cut into small chunks
- 6 garlic bulbs ends trimmed
- 2 tbsp garlic minced
- 3 tbsp lemon juice
- 2 oz lemon sliced
- 1 tsp lemon zest
- 1/2 cup unsalted chicken broth
- 1 1/2 tbsp olive oil
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1 tsp thyme
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Place the chicken thighs on a cutting board and trim off any excess fat. If you go with large-sized chicken thighs, make a few cuts into the flesh so it will cook faster and more evenly later.
Slice the potato in half lengthwise. Place the halved potato cut-side down on a chopping board then cut it crosswise into 1/2-inch thick chunks. Repeat this process for the remaining potatoes.
Trim off the top and the end, then peel away the skin of the carrot. Halve the peeled carrot crosswise, then cut each half lengthwise in half again.
Peel away the paper-thin outer skin of the garlic bulbs, then cut off the top part of each bulb.
Cut the lemon into thin rounds. Stack them up and cut them crosswise into half-moon slices.
Finely mince the peeled garlic.
Finely chop the fresh parsley.
Cook:
Season the vegetables: On a large baking tray lined with parchment paper, add 16 oz potatoes, 10 oz carrots, 10 oz beets, 6 garlic bulbs, 1 1/2 tbsp olive oil, 1 tsp Cajun seasoning, and 1/2 tsp garlic powder. Rub the seasonings evenly onto the vegetables.
Bake the vegetables: Preheat the oven to 475 °F. Place the baking tray in the middle rack of the oven and bake it for 25 minutes. Once the timer’s up, remove the vegetables from the oven.
Pan-sear the chicken thighs: Place a cast-iron pan over medium heat. Sear 18 oz skin-on, bone-in chicken thighs skin-side down for 2 minutes, then lower the heat and let them cook for 5 minutes. Flip to the other side and cook the chicken thighs for another 5 minutes.
Add the spices and herbs: In the cast-iron pan, add 1/2 tsp salt, 1/2 tsp ground black pepper, 2 tbsp minced garlic, 1 tsp lemon zest, and 1 tsp thyme. Stir to coat the chicken thighs with seasonings evenly.
Add the chicken broth and lemon juice: Pour 1/2 cup unsalted chicken broth and 3 tbsp lemon juice into the cast-iron pan. Simmer the chicken thighs on low heat for 10 minutes. If you use larger size chicken thighs than those in our recipe, add 5 more minutes to the timer.
Garnish and serve: When the timer goes off, remove the cast-iron pan from the heat. Scatter slices of lemon and 2 tbsp chopped parsley onto the chicken thighs. Transfer your desired portion onto a platter and enjoy it with baked vegetables.
