Easy Juicy Lemon Chicken Thighs
Bright and juicy, these lemon chicken thighs will make you feel like you're having dinner in Santorini!
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!