27 November 2015

Lemon & Garlic Chicken Thighs

Had a quantity of fresh parsley leftover even after the garlicky lemon-parsley sauce I made to jazz up some baked barramundi. While I wasn't quite sure what to do with the leftover parsley, I knew it had to be done soon as parsley just doesn't keep in my fridge (the whole "wrap it in a damp paper towel and store inside a plastic bag" technique doesn't work for me).

As there were chicken thighs in the freezer (when aren't there?) and I had lemon and garlic so I thought "Why not marinade the thighs and then whack them in the oven when I get home from work?" And that is exactly what I did.


I tend to buy boneless chicken thighs more often than not because I find them more flavorful and less expensive than boneless chicken breasts. They're definitely better suited to slow cooking than boneless breasts and even short, high-temp oven excursions suit them better than breasts. Or maybe I just still don't know how to cook boneless breasts properly!

Anyway, this dish is quite lemony so feel free to cut back on the juice and zest! When The Husband first tasted the chicken, he thought he wasn't going to like it because it was too lemony, but he ended up really liking it so ymmv.

Lemon & Garlic Chicken Thighs

Yield: Serves 3-6, depending on appetite

Ingredients

  • 1 large lemon
  • ½ cup chopped fresh parsley
  • 6 cloves garlic, chopped
  • 6 boneless, skinless chicken thighs
  • ¼ cup olive oil
  • ¼ tsp sea salt
  • ¼ tsp black pepper

Instructions

  1. Place chicken thighs in a food-safe storage container.
  2. Zest lemon. Cut lemon in half; squeeze lemon juice over chicken. Add zest, parsley, garlic, salt, and pepper. Cover container and toss to coat. Refrigerate one hour or until ready to cook.
  3. Preheat oven to 425°F. Lightly brush a baking dish with a little olive oil.
  4. Turn the chicken out onto the baking dish. Bake 25 minutes or until chicken reaches 165°F.