If you like trying new things and have never given much thought to a lemon chicken recipe this is the one that should get your attention. The chicken comes out tender and juicy because it gets to soak up all of the lemon juice and spices. Nothing is better than tender chicken breasts baked to an absolute perfection. Whenever I make this dish I always serve it with wild rice and steamed broccoli. What will you serve with yours?
Really? So, not only am I getting a delicious chicken dinner I am also making memories because of the sheer awesomeness of this dish? Wow!
Ingredients
1 1/2 lbs. boneless skinless chicken thighs
sliced potatoes
extra-virgina virgin olive oil plus more for pan
juice of 1 1/2 large lemons, plus 5-6 slices of lemon
1 medium onion, chopped
3 cloves garlic, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1.5 tsp turmeric
kosher salt & pepper
chopped Italian parsley for garnish
Instructions
Preheat oven to 375F. Lightly drizzle olive oil in a glass baking dish or enamel pan. Add chicken thighs and set aside. In a large measuring cup or bowl mix together olive oil, lemon juice, onion, garlic, thyme, turmeric, and oregano until well combined. Pour onion mixture over chicken thighs and toss to coat. Nestle lemon slices around the chicken and season with salt & freshly cracked pepper. Place chicken and potatoes into the oven and bake for 30-40 minutes (depending on the thickness of the chicken), until chicken is thoroughly cooked and the juice is bubbling. Cover the pan and let chicken sit for 5 minutes and sprinkle with fresh parsley. Serve on top of rice, making sure to spoon the juices on top.
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Quick Tip: This chicken goes great with a variety of sides like mashed potatoes, green beans, and buttered rolls.