Chicken Thighs with Lemon and Onion
It may sound weird to eat the whole lemon, peel and all, but you’ll be convinced of its deliciousness once you try this recipe. It adds great flavor and citrus to the juicy chicken thighs.
Makes
Serving size
Ingredients
2 tablespoons olive oil
4 (3 ounces) skinless chicken thighs
1 teaspoon black pepper
1 teaspoon garlic powder
¼ teaspoon kosher salt
1 onion, thinly sliced
1 lemon, seeded and thinly sliced
Instructions
- Preheat oven to 400˚F.
- Heat the oil in a large cast iron or other oven-proof skillet over medium heat. Season the chicken thighs with pepper, garlic powder and salt. Add them to the skillet, skin side down and cook until browned, 6 to 8 minutes.
- Flip and cook until it starts to brown on the other side, about 2 minutes more. Remove chicken from pan and set aside.
- Add the onion and lemon and toss in the pan juices. Place the thighs back on the skillet on top of the onions and lemon. Bake in the oven until the chicken is fully cooked, about 20 minutes. Serve.
Cooking Tip
Chicken thighs are great because it’s very difficult to overcook them. You could substitute with chicken breasts if you prefer.
Recipe contributed by Aaron Hutcherson
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