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Lemon-Garlic Chicken Thighs

January 29, 2014
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My lemon tree is once again over-flowing, (oh the problems of winter in California, am I right?!?) so I search endlessly for ways to use the delicious fruits. I found this recipe on The Food Network, and loved it! It’s super easy, and the sauce is amazing spooned over angel hair pasta. Yes, it calls for a crazy amount of garlic, but don’t worry–it bakes until the flavor is subtle and almost sweet. And if you need lemons, let me know–I’ll drop a bag off on your front porch :)

Ingredients:
8 chicken thighs with bones and skin, about 3 1/2 lbs.
1 3/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup extra virgin olive oil
3 cups thinly sliced onions
30 cloves (about 2 heads) garlic, peeled and smashed
1/2 teaspoon crushed red pepper (optional)
1 bay leaf
1/2 cup freshly squeezed lemon juice
1 1/2 cups chicken broth
1 lb. angel hair pasta
3 Tablespoons chopped fresh parsley leaves, plus more for garnish
3 Tablespoons unsalted butter

Directions:

  • Preheat the oven to 350 degrees F.
  • Season chicken thighs with 1 1/4 teaspoons of salt and 1 teaspoon pepper.
  • Place flour in a shallow dish. Lightly dredge the chicken in flour and set aside.
  • In a large oven-proof saute pan with 3-inch sides, heat oil over medium-high heat.
  • When oil is hot but not smoking, add thighs and brown well on both sides, about 6 minutes. Remove chicken from pan and set aside.
  • Add onions to oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes.
  • Add garlic, crushed red pepper, remaining 1/2 teaspoon salt, and bay leaf and cook 1 minute.
  • Add lemon juice, chicken broth, and browned chicken thighs to pan.
  • Bring mixture to a simmer, cover tightly, and place in oven.
  • Bake 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
  • While chicken is baking, cook pasta until al dente, according to package directions. Drain well and toss in a large bowl with 3 tablespoons of  parsley and the butter.
  • To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta.
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