LEMON CHICKEN THIGHS
Chicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin's. This one-skillet method is capped off with a punchy and bittersweet lemon vinaigrette built on the brown bits left in the skillet. And that's what you're going to want to drag each bite of chicken through. And to think it's only Tuesday.
Provided by Molly Baz
Categories Bon Appétit Dinner Chicken Lemon Garlic Honey Roast Bake
Yield 2-4 servings
Number Of Ingredients 8
Steps:
- Pat chicken thighs dry and season well with salt and black pepper. Place in a large resealable plastic bag and add vinegar. Seal bag and gently massage chicken to ensure all thighs are coated in vinegar. Chill 1 hour.
- Preheat oven to 400°F. Remove chicken thighs from bag and pat dry with paper towels. The drier the skin, the crispier it will be when cooked.
- Place chicken thighs, skin side down, in a dry large cast-iron skillet and set over medium heat. Cook undisturbed until they easily release from the pan, about 4 minutes. Continue to cook, moving chicken around occasionally to ensure the skin is cooking evenly, until golden brown, 8-10 minutes. Add garlic and transfer skillet to oven. Bake until chicken is cooked through, 10-12 minutes. Transfer chicken and garlic to a plate.
- Set skillet over medium-high heat and cook lemons, cut side down, until edges are deeply charred (they should be almost black), about 5 minutes. Transfer to plate with chicken and garlic and let cool slightly.
- Squeeze lemon juice into a small bowl; add garlic, honey, and Aleppo-style pepper and whisk to combine. Whisk in oil and any accumulated juices on plate with chicken. Season vinaigrette with salt and black pepper.
- Drizzle half of vinaigrette on a platter and set chicken on top. Serve with remaining vinaigrette alongside.
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[email protected]I'm not a fan of lemon chicken, but I tried this recipe anyway and I was really impressed. The chicken was tender and juicy, and the sauce was flavorful without being too sour.
md Kowsar
[email protected]I've made this recipe several times and it's always delicious. I love the tangy lemon flavor and the crispy chicken skin.
Ak “AkFardus” Fardus
[email protected]This is one of my favorite chicken recipes. It's always a hit when I serve it to guests.
Bella Revill
[email protected]I'm not sure what went wrong, but my chicken didn't turn out as tender as I expected. The sauce was also a bit too salty for my taste.
Nilukshan
[email protected]This recipe is a great way to use up leftover chicken. I added some chopped vegetables to the sauce and served it over rice. It was a quick and easy meal that my family enjoyed.
Robyn Norgard
[email protected]I followed the recipe exactly and the chicken turned out dry and overcooked. The sauce was also too thin and lacked flavor.
Maphukani Mathenjwa
[email protected]This dish was easy to make and packed with flavor. The chicken was juicy and the sauce was tangy and flavorful. I served it with mashed potatoes and green beans, and it was a hit with my family.
Marcel Brian
[email protected]I'm not a big fan of chicken thighs, but I decided to give this recipe a try and I was pleasantly surprised. The chicken was cooked perfectly and the sauce was delicious. I'll definitely be making this again.
Nicolas Xaba
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfect. The lemon and garlic flavors really shine through.
KING KAIDEN
[email protected]I made this dish last night and it was fantastic! The chicken was so tender and juicy, and the sauce was tangy and flavorful. I served it with steamed broccoli and brown rice, and my family loved it.