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Dinner
Jan
17
2018

Pan Roasted Garlic Lemon Chicken Thighs

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Sharing one of our favorite dinners, Pan Roasted Garlic Lemon Chicken Thighs with you today!
Pan Roasted Garlic Lemon Chicken Thighs

I’ve got an epic family dinner recipe for you today!  So simple to prepare and packed with great flavor.  We had this for Sunday dinner and I’ll be making it again very soon.  Enjoy friends!

Pan Roasted Garlic Lemon Chicken Thighs

I used chicken boneless skinless chicken thighs, technically you can use whatever chicken parts you’d like, just adjust the cooking time according to what you choose.  Breasts would take longer, tenderloins less.  You get the idea.

Pan Roasted Garlic Lemon Chicken Thighs

Salt and pepper the thighs while you heat the oil.

Pan Roasted Garlic Lemon Chicken Thighs

When the oil is hot, saute minced garlic for just a few seconds before you add the chicken thighs.

Pan Roasted Garlic Lemon Chicken Thighs

Place about 5 chicken thighs per large skillet and let cook for 10 minutes then cover with lid for another 20 minutes.  Add baby red potatoes to the open spaces.

Pan Roasted Garlic Lemon Chicken Thighs

Remove lid and squeeze lemon juice over chicken and potatoes then top with lemon slices and chopped parsley.  Cover lid and bake for another 20-30 minutes before serving.

Pan Roasted Garlic Lemon Chicken Thighs

Serve with crusty bread and a nice green salad.

Pan Roasted Garlic Lemon Chicken Thighs

[ziplist]

Pan Roasted Garlic Lemon Chicken Thighs

Pan Roasted Garlic Lemon Chicken ThighsPrep time: 10 min | Cook time: 40 min | Total time: 1 hour

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons minced garlic
  • 5-10 boneless chicken thighs
  • 1 pound baby red potatoes (tiny tiny ones)
  • 3 tablespoons fresh lemon juice
  • 5-10 lemon slices
  • 2 tablespoons fresh chopped parsley

Directions

  1. Heat oil in 2 large skillets over medium heat.
  2. Season thighs with salt and pepper. Add garlic to oil and stir for 30 seconds. Add chicken and let cook for 10 minutes. Cover with lid and cook for an additional 20 minutes.
  3. Preheat oven to 325 degrees F. Remove lid and add baby potatoes to open spaces. Squeeze tops of chicken and potatoes with lemon juice. Close with lid and bake for 20-30 minutes. Serve warm with crusty bread and a green salad.

Makes 5-6 Servings

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Pan Roasted Garlic Lemon Chicken Thighs


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Comments

5 Responses | Comments RSS


  1. 1
    mega mod apk says:

    Wow !
    very nice decoration, party view and delicious.

  2. 2
    happy wheels says:

    It’s very easy to make and very tasty.

  3. 3

    Look easy to do. So delicious. I need to do it now.
    Thanks for sharing.
    I love this blog.

  4. 4
    html color says:

    Can’t wait to try this recipe! Thank you for sharing! Chicken thigh is all times favorite in my family.

  5. 5

    An outstanding share! I’ve just forwarded this onto a colleague who had been conducting a little homework on this. And he, in fact, ordered me dinner due to the fact that I found it for him… lol. So allow me to reword this… Thanks for the meal!! But yeah, thanx for spending the time to talk about this topic here on your internet site.


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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!





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