Irresistible Lemon-Garlic Chicken Thighs
Searing chicken thighs leaves the skin crisp, and the meat succulent. The braising process fully develops the flavors and a lovely broth perfect to drizzle over the chicken when serving. TIP: Selecting uniformly sized chicken thighs will allow the most uniform cooking results.
Servings 4 servings (2 thighs per serving)
- 8 bone-in skin-on Chicken Thighs
- ½ teaspoon Kosher Salt
- ½ teaspoon ground Black Pepper
- 2 tablespoons Olive Oil
- 1 tablespoon Unsalted Butter
- 6 Garlic Cloves , diced
- 1 cup chopped Shallot
- ½ cup Lemon Juice
- 1 cup Chicken Broth/Stock
Preheat the oven to 350 degrees. Rinse chicken thighs and pat dry with a paper towel. Salt and Pepper on both sides.
In a large oven-proof skillet with high sides and a lid (or a braising pan), melt the olive oil and butter over medium-high heat. Add the chicken thighs and brown on both sides. _Note: turning the thighs helps ensure the skin will not stick to the pan and separate from the chicken._Remove from the pan and set aside.
Add the garlic and shallots to the pan and sauté until the shallots become limp; about 2-3 minutes.
Add the lemon juice and chicken broth/stock to the pan and stir to remove any browned bits from the bottom of the pan. Bring to a simmer and add the chicken thighs back to the pan.
Place the lid on the pan and put the pan in the pre-heated oven for 20 minutes. Remove the lid and cook for an additional 15 minutes or until the internal temperature of the chicken thighs reaches 160-165 degrees (it will continue to cook when removed from the oven).
Remove chicken from the skillet. If desired, strain the cooking liquid through a sieve to drizzle over chicken when served.
Calories: 745kcal | Carbohydrates: 5g | Protein: 48g | Fat: 58g | Saturated Fat: 15g | Cholesterol: 290mg | Sodium: 532mg | Potassium: 692mg | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 13.2mg | Calcium: 31mg | Iron: 2.1mg