If you’re looking for a delicious and easy chicken recipe, look no further than Ina Garten’s lemon chicken thighs. These chicken thighs are juicy, flavorful, and perfect for a weeknight meal. In this blog, i will share with you a ina garten lemon chicken thighs recipe that is extremely delicious. And best of all, they’re so easy to make.
Ina Garten’s lemon chicken thighs are the perfect weeknight meal. Ina this recipe is a simple, yet flavorful dish that is sure to please everyone at the table. Plus, they’re healthy and low in calories, so you can feel good about serving them to your family. You can Serve this dish over some rice or quinoa, and you’ve got a complete meal that everyone will love!
How To Make Ina Garten Lemon Chicken Thighs
Ina Garten’s Lemon Chicken Thighs are a delicious and easy way to get a flavorful chicken dish on the table. The key to this recipe is to cook the chicken thighs until they are just cooked through and then to finish them off with a quick sear in a hot skillet. This gives the chicken skin a nice crispy texture while still keeping the meat juicy. Give it a try today!
Ingredients
- 4-pound chicken (backbone removed and butterflied)
- 2 teaspoons fresh thyme leaves
- 1 teaspoon whole fennel seeds
- Kosher salt and freshly ground black pepper
- 1/3 cup good olive oil
- 1 1/4 inch thick lemon (halved and sliced)
- 1 1/4 inch thick yellow onion (halved and sliced)
- 2 large garlic cloves (thinly sliced)
- 1/2 cup dry white wine
- Juice of 1 lemon
Step By Step Instructions To Make Ina Garten Lemon Chicken Thighs
Step 1
Preheat the oven to 450 degrees Fahrenheit.
Step 2
In a mini food processor, process the thyme, fennel seeds, 1 tbsp salt, and 1 tbsp pepper until finely ground.
Step 3
Place the olive oil in a small glass measuring cup, stir in the herb mixture, and set aside.
Step 4
Add the onion and garlic to the cast iron skillet along with the lemon slices.
Step 5
Place the chicken on top of the onion, skin side down, and brush with about half the oil mixture.
Step 6
Using paper towels, pat the skin side of the chicken dry, and then brush the mixture of oil and herbs all over it.
Step 7
Roast the chicken for 30 minutes in the preheated oven. Add the wine to the pan and roast for another 10 to 15 minutes, or until a meat thermometer registers 155 to 160 degrees.
Step 8
Once the chicken has been cooked, remove it from the oven, sprinkle it with lemon juice, cover the skillet tightly with aluminum foil, and allow it to rest for about 10 to 15 minutes before slicing it into pieces.
Step 9
Slice the chicken into quarters or eighths, sprinkle it with salt, and serve it hot with the pan juices, cooked lemon, and onions. Enjoy!
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In Closing
We hope you enjoyed this recipe for Ina Garten Lemon Chicken Thighs. These lemon chicken thighs from Ina Garten are the perfect dinner for a busy weeknight. They’re easy to make, and the lemon flavor is perfectly balanced with the chicken. Plus, they’re healthy and low in calories, so you can feel good about eating them. Give them a try next time you need a quick and delicious dinner option! Thanks for reading!
Ina Garten Lemon Chicken Thighs Recipe
Ingredients
- 4 pound chicken (backbone removed and butterflied)
- 2 teaspoons fresh thyme leaves
- 1 teaspoon whole fennel seeds
- Kosher salt and freshly ground black pepper
- 1/3 cup good olive oil
- 1 1/4 inch thick lemon (halved and sliced)
- 1 1/4 inch thick yellow onion (halved and sliced)
- 2 large garlic cloves (thinly sliced)
- 1/2 cup dry white wine
- Juice of 1 lemon
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- In a mini food processor, process the thyme, fennel seeds, 1 tbsp salt, and 1 tbsp pepper until finely ground.
- Place the olive oil in a small glass measuring cup, stir in the herb mixture, and set aside.
- Add the onion and garlic to the cast iron skillet along with the lemon slices.
- Place the chicken on top of the onion, skin side down, and brush with about half the oil mixture.
- Using paper towels, pat the skin side of the chicken dry, and then brush the mixture of oil and herbs all over it.
- Roast the chicken for 30 minutes in the preheated oven. Add the wine to the pan and roast for another 10 to 15 minutes, or until a meat thermometer registers 155 to 160 degrees.
- Once the chicken has been cooked, remove it from the oven, sprinkle it with lemon juice, cover the skillet tightly with aluminum foil, and allow it to rest for about 10 to 15 minutes before slicing it into pieces.
- Slice the chicken into quarters or eighths, sprinkle it with salt, and serve it hot with the pan juices, cooked lemon, and onions. Enjoy!
