Lemon Garlic Chicken Thighs
Lemon Garlic Chicken Thighs

Lemon Garlic Chicken Thighs - Household warmth and closeness might be obtained in uncomplicated methods. A single of them is cooking and serving meals for the household. As a housewife, naturally you do not wish to miss a meal collectively proper? Cuisine can also be the crucial to a satisfied family, quite a few really feel homesick since their cooking has been discovered elsewhere.

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Lemon Garlic Chicken Thighs is one of the most popular of recent trending meals in the world. It is easy, it's fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Lemon Garlic Chicken Thighs is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook lemon garlic chicken thighs using 11 ingredients and 6 steps. Here is how you can achieve it.

Ingredients needed to cook Lemon Garlic Chicken Thighs:

  1. 8 Chicken Thighs
  2. 1 3/4 tsp Salt
  3. 1 tsp Freshly Ground Pepper
  4. 1/2 tsp Crushed Red Pepper
  5. 1/2 cup All-Purpose Flour
  6. 1/4 cup Olive Oil
  7. 3 cup Thinly Sliced Onions
  8. 2 head Garlic
  9. 1 Bay Leaf
  10. 1/2 cup Fresh Squeezed Lemon Juice
  11. 1 1/2 cup Chicken Broth

Instructions to serve Lemon Garlic Chicken Thighs:

  1. Preheat oven to 350° F.
  2. Season the chicken thighs with 1 1/4 tsp. of the salt & 1 tsp. of the freshly ground pepper.
  3. Lightly dredge the chicken with the flour and set aside.
  4. Heat the oil over a medium-high heat in a large saute pan. When the oil is heated, add the thighs and brown well on both sides (about 6 minutes each side). Remove from pan and then set aside.
  5. Add the onions to the oil and cook, stirring until wilted, about 3 minutes.
  6. Add the garlic, crushed red pepper, remaining 1/2 tsp. salt, and the bay leaf. Cook for 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover with lid, and place in the oven. Allow to bake for 20 minutes, remove from oven, remove lid and cook on stovetop for an additional 15 minutes, or until cooked through and tender.

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