Whether it’s rain or shine, these Easy Juicy Lemon Chicken Thighs will brighten up your next meal.
It’s been pouring rain here for days and I needed a pick me up. The chicken thighs start off on your stove top and finish in your oven. Your kitchen will be smelling like a Mediterranean vacation in no time.
There are a few secret or should I say magical ingredients in this recipe. First off lemons. If there’s one thing chicken goes well with it’s lemons. The citrus really adds flavor to the meat, adding to the juiciness. You can also stuff lemons into a whole bird before roasting it, it really ups the flavor of the chicken.
What pairs well with lemons? Anything salty, in particular anchovies and capers. Just writing this my mouth is watering. Anchovies give you that magical umami flavor your brain is always looking for and capers will bring that extra bite.
Last but definitely not least, herbs. In this dish oregano and thyme are the clear winners. Just the smell of them as you chop them up reminds me of the Mediterranean coast.
The crispy skin, the mix of flavors and the juice you get once the dish is cooked is unbelievable. I’m pretty sure every family member or friend will devour this.
SERVING SUGGESTIONS
- You’ll want something to soak up the sauce. If you are grain free cauliflower rice works really well. Otherwise white rice does the job.
- Some tender green beans would be fantastic with this as well or a simple green salad.
- For desert you can never wrong with these super easy blondies!
PRO TIPS
- Not only is the thigh meat more flavorful but the skin adds a whole other level of juiciness to the chicken. The key is to get the skin nice and crispy. When you sear it make sure the pan is very hot and don’t skimp on oil. This helps keeps the juices in the meat.
- Try your best to not over cook your chicken. Luckily it’s a bit harder to do so with thighs verses white chicken meat. I do recommend a meat thermometer so that you can easily aim for 165F.
Easy Juicy Lemon Chicken Thighs
Ingredients
- 1/14 lb chicken thighs with skin
- 1 tsp salt
- 5 garlic cloves, smashed and peeled
- 1/4 cup extra-virgin olive oil
- 1 tsp anchovy paste or 4 anchovy filets
- 2 tsp drained capers, patted dry
- 1 lemon, halved
- 1 shallot chopped
- 1/2 cup chicken stock
- 1 tbsp fresh oregano
- 1 tbsp fresh thyme
Instructions
- Heat oven to 350 degrees. Season the chicken thighs with salt.
- In a large ovenproof skillet, add the olive oil and turn the heat to medium. Add the smashed garlic cloves, capers, anchovies, and the juice of half of a lemon. Cook for 2-3 minutes, stirring often until the garlic browns.
- Place the chicken thighs skin side down in the oil. Brown the skin and then turn off the heat. Take the chicken out and put on a plate to rest.
- Add the chicken stock, oregano, thyme, shallots, and remaining lemon juice. Turn the heat back on and simmer for about 2 minutes.
- Put the chicken back in the pan skin side up. Turn the heat off and transfer the pan to the oven.
- Cook for about 30 minutes or until the chicken reaches 165F. The juices should run clear.
- Serve with a side of vegetables or on top of cauliflower rice. Enjoy!