Description
Discover how to make delicious Lemon Garlic Chicken Thighs with this easy recipe. Perfectly seasoned and juicy, this dish is a must-try!
Ingredients
- 8 (198 g) bone-in, skin-on chicken thighs
- 1 medium lemon, plus more for serving
- 16 peeled garlic cloves, divided (from 1 large head)
- 1 (14 g) package fresh thyme sprigs, divided
- 3 tablespoons (45 ml) vegetable oil
- 25 teaspoons (6 g) salt, divided, plus more to taste
- .75 teaspoon (375 ml) freshly ground black pepper
- 5 teaspoons (7.5 ml) honey, plus more to taste
Instructions
- Collect all necessary items.
- Set your oven to heat up to 425°F. Use paper towels to dry the chicken thighs thoroughly; keep them aside for now. Slice the lemon in half lengthwise, then chop each half into three pieces; remove any seeds you find. Use a microplane to finely grate four of the garlic cloves.
- In a 13 x 9-inch baking dish, lay out the lemon segments, grated garlic, the remaining twelve garlic cloves, and half of the thyme sprigs in a single layer; give them a quick toss to evenly distribute the garlic.
- Place the chicken thighs on top of the lemon mixture, ensuring the skin side is facing upwards in one layer. Pour vegetable oil over the chicken and season evenly with one teaspoon of salt and the black pepper.
- Cook the chicken until the skin turns a rich golden brown and a thermometer inserted into the thickest part shows 165°F, which should take roughly one hour. Move the chicken to a serving dish, but keep the lemon mixture in the baking dish.
- Remove the lemon pieces from the baking dish and discard them. Transfer the remaining drippings, which include the garlic cloves and thyme sprigs, into a blender. Secure the lid on the blender, but remove the center piece to let steam escape. Cover the opening with a clean towel.
- Blend everything until smooth, which should take about 30 to 40 seconds. Incorporate honey and the remaining 1/4 teaspoon of salt into the sauce, stirring to mix them well, and adjust the taste with additional salt or honey if needed.
- Separate the thyme leaves from the remaining sprigs and sprinkle them evenly over the chicken thighs. Serve the chicken with the sauce and extra lemon wedges, if you wish.
