Recipe: Classic Lemon Garlic Chicken

Prep time: 15 minutes | Cook time: 45 minutes | Serv:4

4 bone, skin-on chicken thighs (about 1.21.4 lb / 540–640 g total)

-2 tablespoons olive oil

• 4 garlic cloves, minced
• Z of 1 lemon
• of 1 lemon (about –3 tablespoons)
• 1 teaspoon dried oregano or1 teaspoon chopped fresh thyme
• 1 teaspoon dried thyme (optional)
• Salt freshly ground black pepper, to taste
• 1/2 cup chicken vegetable stock ( for pan sauce)
• Fresh parsley, chopped for garnish (optional)

Instructions1 Preheat the oven to425°F (220°C). Pat the chicken dry with towels and season generously with salt and pepper.

2. In a bowl, mix olive oil, minced garlic, lemon zest, lemon juice, oregano, and thyme3. Rub the mixture over both sides of the chicken thighs place them skin-side up on a baking sheet or in shallow roasting pan.
3. Roast in the preheated oven for 25–30 minutes, or until the skin is golden and the internal temperature reaches 165°F (74°C).
4. you prefer a juicier pan sauce, remove the chicken after 30 minutes and the on the stove over medium heat. Add stock and scrape up any browned bits, simmer for 3– minutes, and reduce slightly. Stir in a splash of lemon juice if desired6. Return the chicken the pan to rewarm for 5 minutes, or simply spoon the pan sauce over the chicken before serving.
5. Garnish with chopped parsley if using, and serve hot with roasted vegetables, rice, a light salad.

• For extra crisp,il for the last 2– minutes of cooking, watching to burning.
• Swap chicken thighs for boneless skinless if you prefer; adjust cooking time to 20–25 minutes, ensuring the internal temperature reaches 165°F (74°C).
• Add a handful of lemon slices to the pan a brighter aroma during roasting.

Nutritional

• Per serving (approximate): 380–420 kcal; protein 2530 g; fat 26–30 g; carbohydrates 2–4 g (depends on side dishes).