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Photo:Jason Donnelly
Jason Donnelly
Active Time:15 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:35 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1smalllemon, quartered3tablespoonsextra-virgin olive oil, divided1tablespoongrated garlic2teaspoonsfresh thyme leaves, plus more for garnish½teaspoonsalt½teaspoonground pepper4(4.5 ounce)boneless, skinless chicken thighs, trimmed and patted dry
Cook Mode(Keep screen awake)
Ingredients
1smalllemon, quartered
3tablespoonsextra-virgin olive oil, divided
1tablespoongrated garlic
2teaspoonsfresh thyme leaves, plus more for garnish
½teaspoonsalt
½teaspoonground pepper
4(4.5 ounce)boneless, skinless chicken thighs, trimmed and patted dry
DirectionsPreheat oven to 400°F. Juice lemon quarters into a large bowl (about 2 tablespoons juice); place the juiced lemon quarters in the bowl with the juice. Stir in 2 tablespoons oil, garlic, thyme, salt and pepper. Add chicken and toss to coat. Let stand at room temperature, stirring occasionally, for 15 minutes.Jason DonnellyHeat a large ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon oil and swirl to coat the skillet. Remove the chicken from the marinade, reserving the marinade. Place the chicken, skinned-side down, in an even layer in the skillet. Cook, undisturbed, until browned, about 4 minutes. Flip the chicken. Pour the reserved marinade, including lemon pieces, over the chicken in the pan.Jason DonnellyTransfer to the oven and bake until a thermometer inserted into the thickest portion of chicken registers 165°F, about 10 minutes. Serve drizzled with pan sauce. Garnish with additional thyme, if desired.Jason DonnellyOriginally appeared: EatingWell.com, January 2023
Directions
Preheat oven to 400°F. Juice lemon quarters into a large bowl (about 2 tablespoons juice); place the juiced lemon quarters in the bowl with the juice. Stir in 2 tablespoons oil, garlic, thyme, salt and pepper. Add chicken and toss to coat. Let stand at room temperature, stirring occasionally, for 15 minutes.Jason DonnellyHeat a large ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon oil and swirl to coat the skillet. Remove the chicken from the marinade, reserving the marinade. Place the chicken, skinned-side down, in an even layer in the skillet. Cook, undisturbed, until browned, about 4 minutes. Flip the chicken. Pour the reserved marinade, including lemon pieces, over the chicken in the pan.Jason DonnellyTransfer to the oven and bake until a thermometer inserted into the thickest portion of chicken registers 165°F, about 10 minutes. Serve drizzled with pan sauce. Garnish with additional thyme, if desired.Jason Donnelly
Preheat oven to 400°F. Juice lemon quarters into a large bowl (about 2 tablespoons juice); place the juiced lemon quarters in the bowl with the juice. Stir in 2 tablespoons oil, garlic, thyme, salt and pepper. Add chicken and toss to coat. Let stand at room temperature, stirring occasionally, for 15 minutes.
Heat a large ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon oil and swirl to coat the skillet. Remove the chicken from the marinade, reserving the marinade. Place the chicken, skinned-side down, in an even layer in the skillet. Cook, undisturbed, until browned, about 4 minutes. Flip the chicken. Pour the reserved marinade, including lemon pieces, over the chicken in the pan.
Transfer to the oven and bake until a thermometer inserted into the thickest portion of chicken registers 165°F, about 10 minutes. Serve drizzled with pan sauce. Garnish with additional thyme, if desired.
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)260Calories16gFat2gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
