Lemon Garlic Chicken Thighs With Potatoes And Carrots Recipes

GREEK LEMON CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
• Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
• Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
• Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
• Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
• Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

BAKED LEMON-BUTTER CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder. Set aside.
• Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium-sized oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.
• Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.

AMAZING BAKED LEMON GARLIC CHICKEN THIGHS AND POTATOES

Steps:

• Preheat oven to 350°.
• Remove most of the skin from chicken thighs, leaving a small patch on top.
• Mince garlic and make a paste with the teaspoon of salt using side of large knife, then rub all over tops of chicken.
• Peel potatoes and cut into eight wedges each.
• Add salt and pepper to potatoes, drizzle with olive oil and toss to coat.
• Sprinkle chicken with black pepper and place in 9x13 pan.
• Place potatoes in and around thighs.
• Pour chicken broth into side of pan.
• Sprinkle lemon juice to taste over top of dish.
• Bake at 350° for about 1 hour and 15 minutes or until done.
• Turn chicken and potatoes over halfway through cooking time.
• Add more chicken broth during baking, if pan becomes dry during cooking.

LEMON-SCENTED CRISPY CHICKEN THIGHS WITH POTATOES AND BABY CARROTS

Steps:

• Preheat the oven to 325 degrees F. Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve. Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet). Remove and reserve. Turn up the oven temperature to 425 degrees F. Heat a 14-inch heavy-bottomed skillet on high and coat with canola oil. Sprinkle the chicken thighs with salt and pepper. Sear the chicken skin-side down, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet, reserving all of the fat in the pan. Add the onions, sprinkle with salt and sweat until translucent and softened, 1 to 2 minutes. Add the garlic and cook 1 minute. Add the baguette cubes, reserved potatoes and carrots, and sprinkle with salt and pepper. Add the lemon wedges and lemon thyme. Toss all the ingredients in the fat with an additional glug of oil if needed. Arrange the thighs on top and place in the oven until the thighs reach 160 degrees F, about 15 minutes. Garnish with parsley and serve.

LEMON-SCENTED CRISPY CHICKEN THIGHS, POTATOES & BABY CARROTS

Steps:

• Preheat the oven to 325 degrees F.
• Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve.
• Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet). Remove and reserve.
• Turn up the oven temperature to 425 degrees F.
• Heat a 14-inch heavy-bottomed skillet on high and coat with canola oil. Sprinkle the chicken thighs with salt and pepper. Sear the chicken skin-side down, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet, reserving all of the fat in the pan.
• Add the onions, sprinkle with salt and sweat until translucent and softened, 1 to 2 minutes. Add the garlic and cook 1 minute. Add the baguette cubes, reserved potatoes and carrots, and sprinkle with salt and pepper. Add the lemon wedges and lemon thyme. Toss all the ingredients in the fat with an additional glug of oil if needed. Arrange the thighs on top and place in the oven until the thighs reach 160 degrees F, about 15 minutes.
• Garnish with parsley and serve.

BRAISED CHICKEN WITH CARROTS AND POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Season the chicken generously with salt and pepper.
• In a heavy large frying pan over medium-high heat, warm the oil. Add the chicken and cook until brown, about 4-6 minutes on each side. Transfer the chicken to a plate.
• Add the onion to the frying pan and stir. Add the potatoes and carrots. Sprinkle with salt and pepper and saute until the vegetables are beginning to brown, about 5 minutes.
• Add the flour and stir to coat. Add the white wine, simmer until the wine has cooked off. Add the chicken stock and smoked paprika. Return the chicken to the pan and bring to a boil.
• Cover the pan, place in the oven and bake for 40 minutes, or until the chicken and vegetables are cooked through.
• Mix in the thyme. Taste and adjust the seasoning. Sprinkle with chopped parsley, then serve.

LEMON ROASTED CHICKEN AND POTATOES

Steps:

• Preheat the oven to 425 F. Line a rimmed baking pan with parchment paper and set aside.
• Combine the olive oil, lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes.
• Add the chicken, potatoes, and onions to a large bowl. Pour the lemon spice mixture, season to taste with salt and pepper, and toss thoroughly to combine.
• Arrange the chicken skin side up, potatoes, and onions on the prepared baking pan. I like to lightly season everything with salt and pepper once arranged on the pan to ensure it is seasoned well before going in the oven.
• Cover tightly with aluminum foil and bake, covered, for 40 minutes.
• Uncover, toss the potatoes around and spoon some of pan juices over the chicken. Top with lemon slices, and continue baking, uncovered, for additional 25-30 minutes or until chicken is fully cooked and potatoes are tender.
• Remove from the oven and let rest for 5-10 minutes. Garnish with fresh parsley before serving.

ROASTED LEMON CHICKEN WITH POTATOES AND ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• Spray a glass 13-in. x 9-in. baking dish with cooking spray. Arrange chicken pieces (skin side up), potatoes, sliced onion and lemon slices evenly in pan.
• In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper.
• Pour mixture over chicken, making sure all the chicken is covered. Toss a bit if necessary.
• Sprinkle generously with additional salt and pepper.
• Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.

BAKED LEMON CHICKEN AND POTATOES RECIPE

Steps:

• Move oven rack up one level from center. Preheat oven to 400 degrees and spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray (preferably use a dark coated baking sheet to encourage browning).
• In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, and 3 Tbsp parsley.
• Place potatoes in a large mixing bowl then pour or spoon half the herb mixture over the potatoes. Toss to evenly coat, season with salt and pepper to taste and toss.
• Spread potatoes evenly over prepared baking sheet.
• Place chicken in now empty large mixing bowl, pour remaining half of the herb mixture over chicken and toss to evenly coat. Season both sides of thighs with salt and pepper and place evenly over potato layer on baking sheet.
• Bake in preheated oven until chicken is cooked through and potatoes are tender, about for 45 minutes. For more browned chicken broil during the last few minutes.
• If you find the chicken is done earlier than the potatoes you can remove chicken to a plate and continue to bake potatoes until soft.
• Remove from oven and sprinkle remaining parsley over everything and serve.

LEMON-GARLIC CHICKEN THIGHS WITH POTATOES AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• Put the potatoes and carrots in a medium pot, cover with 1 inch of water and season with salt. Bring to a boil over high heat, then immediately drain and set aside.
• Meanwhile, sprinkle the chicken with salt and black pepper. Melt the butter in a Food Network™ 13-in. Pre-Seasoned Cast-Iron Skillet over medium-high heat. Add the chicken skin-side down and the garlic cut-side down. Cook until both are golden brown, about 6 minutes. Transfer the chicken to a plate.
• Add the potatoes, carrots and lemon to the skillet and cook, stirring occasionally, until the potatoes start to brown, about 6 minutes. Sprinkle with the red pepper flakes, 1 teaspoon salt and some pepper. Put the chicken on top of the vegetables skin-side up and roast in the oven until the chicken registers 165 degrees F on an instant-read thermometer and the potatoes are golden, about 20 minutes. Sprinkle with the parsley before serving.