Ingredients
8 chicken thighs
2 lemons one juiced and one sliced
4 cloves garlic minced
¼ cup olive oil
2 tablespoons fresh thyme leaves
1 tablespoon honey
1 teaspoon sweet paprika
salt and pepper to taste
fresh parsley for garnish
Instructions
In a large bowl, whisk together lemon juice, minced garlic, olive oil, thyme, honey, and paprika. Season generously with salt and pepper. Add the chicken thighs to the bowl and toss to coat evenly with the marinade. Let it sit for at least 30 minutes at room temperature, or for optimal flavor, cover and refrigerate for a few hours or overnight.
Preheat your oven to 400°F (200°C).
Arrange the chicken thighs skin-side up in a large baking dish. Make sure they are not overcrowded. Tuck the lemon slices among the chicken thighs.
Bake in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F (74°C). For extra crispy skin, broil the chicken on high for 2-3 minutes at the end of cooking. Watch carefully to prevent burning.
Remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
Notes
For an even zestier flavor, add the zest of one lemon to the marinade.
If you're short on thyme, rosemary makes a great alternative with its aromatic and slightly piney flavor.
Remember to let the chicken rest for a few minutes after baking; it helps retain the juices and keeps the meat tender.
For a lower-fat version, you can use skinless chicken thighs.
Nutrition
Serving: 1serving | Calories: 429kcal | Carbohydrates: 11g | Protein: 45g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 204mg | Potassium: 676mg | Fiber: 2g | Sugar: 6g | Vitamin A: 479IU | Vitamin C: 35mg | Calcium: 56mg | Iron: 3mg
0 comments:
Post a Comment