Chicken Thighs with Lemon and Roasted Butternut Squash and Chickpeas

Lemony chicken thighs are crispy on the outside and moist on the inside and this genius recipe is one of my "go to" SUPER easy weeknight dinners.   Preserved lemons can usually be found in your grocery store or your local Cost Plus World Market.  They have an even more pungent, tart flavor, so a little bit goes a long way for incredible lemony flavor.

Chicken Thighs with Lemon

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Serves: 4 Total Time: 50 minutes

Ingredients

  • 1-tablespoon olive oil
  • 8 bone-in, skin-on chicken thighs
  • Salt and freshly ground pepper
  • Rind from half a preserved lemon, finely diced (you can substitute rind from a regular lemon)
  • Lemon wedges for serving

Instructions

1

Put the olive oil into a large, heavy skillet over medium heat. Season the chicken thighs liberally with salt and pepper. Add the thighs to the skillet, skin side down, and cook them until the fat has rendered out and the skin is a deep, golden brown and crispy. This should take about 15-30 minutes. Resist the urge to peek!! You may need to adjust your heat, depending on your stove, if the skin starts to burn before it gets brown.

2

Once the skin is nicely browned all over, turn the thighs over. Stir in the preserved (or regular) lemon rind into the fat in the skillet. Continue cooking until the meat closest to the bone is fully cooked, about 15 more minutes.

3

Serve the thighs with the tangy, lemony drippings from the pan.

Notes

From Food 52 Genius Recipes cookbook, Canal House

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