If you’re looking for a delicious and easy chicken recipe, look no further than Ina Garten’s lemon chicken thighs. These chicken thighs are juicy, flavorful, and perfect for a weeknight meal. In this blog, i will share with you a ina garten lemon chicken thighs recipe that is extremely delicious. And best of all, they’re so easy to make.
Ina Garten’s lemon chicken thighs are the perfect weeknight meal. Ina this recipe is a simple, yet flavorful dish that is sure to please everyone at the table. Plus, they’re healthy and low in calories, so you can feel good about serving them to your family. You can Serve this dish over some rice or quinoa, and you’ve got a complete meal that everyone will love!
How To Make Ina Garten Lemon Chicken Thighs
Ina Garten’s Lemon Chicken Thighs are a delicious and easy way to get a flavorful chicken dish on the table. The key to this recipe is to cook the chicken thighs until they are just cooked through and then to finish them off with a quick sear in a hot skillet. This gives the chicken skin a nice crispy texture while still keeping the meat juicy. Give it a try today!
Ingredients
4-pound chicken (backbone removed and butterflied)
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 1/4 inch thick lemon (halved and sliced)
1 1/4 inch thick yellow onion (halved and sliced)
2 large garlic cloves (thinly sliced)
1/2 cup dry white wine
Juice of 1 lemon
Step By Step Instructions To Make Ina Garten Lemon Chicken Thighs
Step 1
Preheat the oven to 450 degrees Fahrenheit.
Step 2
In a mini food processor, process the thyme, fennel seeds, 1 tbsp salt, and 1 tbsp pepper until finely ground.
Step 3
Place the olive oil in a small glass measuring cup, stir in the herb mixture, and set aside.
Step 4
Add the onion and garlic to the cast iron skillet along with the lemon slices.
Place the chicken on top of the onion, skin side down, and brush with about half the oil mixture.
Step 6
Using paper towels, pat the skin side of the chicken dry, and then brush the mixture of oil and herbs all over it.
Step 7
Roast the chicken for 30 minutes in the preheated oven. Add the wine to the pan and roast for another 10 to 15 minutes, or until a meat thermometer registers 155 to 160 degrees.
Step 8
Once the chicken has been cooked, remove it from the oven, sprinkle it with lemon juice, cover the skillet tightly with aluminum foil, and allow it to rest for about 10 to 15 minutes before slicing it into pieces.
Step 9
Slice the chicken into quarters or eighths, sprinkle it with salt, and serve it hot with the pan juices, cooked lemon, and onions. Enjoy!
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In Closing
We hope you enjoyed this recipe for Ina Garten Lemon Chicken Thighs. These lemon chicken thighs from Ina Garten are the perfect dinner for a busy weeknight. They’re easy to make, and the lemon flavor is perfectly balanced with the chicken. Plus, they’re healthy and low in calories, so you can feel good about eating them. Give them a try next time you need a quick and delicious dinner option! Thanks for reading!
Ina Garten Lemon Chicken Thighs Recipe
In this blog, i will share with you a ina garten lemon chicken thighs recipe that is extremely delicious.
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Prep Time 20 minutesmins
Cook Time 40 minutesmins
Total Time 1 hourhr
Course dinner
Cuisine American
Servings 4
Calories 360kcal
Ingredients
4pound chicken (backbone removed and butterflied)
2 teaspoonsfresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 1/4 inch thick lemon (halved and sliced)
1 1/4inch thick yellow onion (halved and sliced)
2 large garlic cloves (thinly sliced)
1/2 cup dry white wine
Juice of 1 lemon
Instructions
Preheat the oven to 450 degrees Fahrenheit.
In a mini food processor, process the thyme, fennel seeds, 1 tbsp salt, and 1 tbsp pepper until finely ground.
Place the olive oil in a small glass measuring cup, stir in the herb mixture, and set aside.
Add the onion and garlic to the cast iron skillet along with the lemon slices.
Place the chicken on top of the onion, skin side down, and brush with about half the oil mixture.
Using paper towels, pat the skin side of the chicken dry, and then brush the mixture of oil and herbs all over it.
Roast the chicken for 30 minutes in the preheated oven. Add the wine to the pan and roast for another 10 to 15 minutes, or until a meat thermometer registers 155 to 160 degrees.
Once the chicken has been cooked, remove it from the oven, sprinkle it with lemon juice, cover the skillet tightly with aluminum foil, and allow it to rest for about 10 to 15 minutes before slicing it into pieces.
Slice the chicken into quarters or eighths, sprinkle it with salt, and serve it hot with the pan juices, cooked lemon, and onions. Enjoy!
The sauce has garlic, thyme and lemon, and has so much flavor," Garten says. "And the whole thing takes like 5 minutes to put together... The best thing about this is that it makes the chicken and the sauce at the same time." Serve it over rice or quinoa, and the grains can absorb all of the sauce, Garten recommends.
The key is to cook the chicken thighs in a 400 degree F oven for 50 minutes. This will allow for the skin to get crispy and the meat to be juicy. If you are not sure the chicken is ready, just poke it wit a knife. If the juices run clear it's done.
The simple answer is, no. We don't cover our skin-on chicken thighs because we want that skin to get nice and crispy! To achieve this just follow these 4 simple steps!
Like pickling, smoking, and curing, the practice of rinsing chicken with lemon juice probably started out as a way to neutralize any off-aromas in the meat and cut down on bacteria.
What's the secret to wonderful lemon chicken? Use chicken thighs (or legs, but thighs are easier to eat), bone-in and skin-on. Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin.
Is it better to bake chicken thighs at 350 or 400? It is recommended to bake chicken thighs at 400ºF. This medium-high heat ensures the juiciest results! Chicken thighs should be roasted in the oven at 400ºF for 40-45 minutes, then broiled for 2 more minutes to get juicy meat and crispy skin!
Again, the chicken is technically cooked through and safe to eat at 165 degrees, but we're tacking on extra baking time to render the thighs extremely tender and juicy. There is no need to rotate the pan or flip the chicken thighs at any point during the baking process.
Pat the chicken thighs dry with paper towels and allow to come to room temperature (about 20 minutes). Spray with the EVOO cooking spray and season with salt and pepper. Bake until the skin is golden brown and crispy, 25 to 30 minutes, and a meat thermometer inserted into the thickest part reads 165 °F.
Cut each chicken thigh into three strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with sea salt and black pepper, then toss. Heat a large frying pan, big enough to hold all the chicken pieces snugly in one layer, and put the chicken into the pan, skin side down.
"We didn't mean to get you all hot about not washing your chicken!" the CDC wrote in a follow-up tweet. "But it's true: kill germs by cooking chicken thoroughly, not washing it. You shouldn't wash any poultry, meat, or eggs before cooking. They can all spread germs around your kitchen.
Where should oven racks be placed for roasting a chicken or turkey? Chicken is best cooked on the middle rack. The bottom or lowest oven rack is best for roasting larger cuts of meat or whole turkeys. These thick cuts of meat can be cooked at higher temperatures at the bottom of the oven.
This ensures that the skin will cook up to a nice crisp. Then season as desired. Make sure to let the thighs sit at room temperature for 15 minutes before adding them to a hot pan. This helps ensure the outside of the chicken isn't done before the inside.
Lemon: Pairs especially well with almond, apricot, basil, berries, black pepper, cardamom, cherry, citrus, coconut, hazelnut, ginger, mint, nectarine, peach, plum, prickly pear, rosemary, thyme, tropical fruit, and vanilla. For spirits, it mixes best with rum, vodka, and nut and orange liqueurs.
Mix and match the best Chicken Marbella side dishes and be the Ina Garten of your dinner party. Easy, healthy ideas that complement the famous Silver Palate recipe. From couscous and mashed potatoes to broccolini and sauteed carrots, you'll find complementary dishes that are special-occasion worthy.
Not just any old oatmeal will do when it comes to the Barefoot Contessa. "I've had the same thing for breakfast every single day for ten years: coffee and McCann's quick-cooking Irish oatmeal," Garten told Bon Appétit in a 2017 article. And her love of the stuff is well-documented.
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