Hi friends! I hope everyone had a wonderful Holiday season! At the start of each new year I like to reflect on different areas of my life and come up with small, attainable goals to make each of those areas better. My main focus right now is spending more quality time with my kids in the afternoon/evening instead of camping out in the kitchen cooking. That means coming up with dinner recipes that don’t take too long to throw together.
These chicken thighs are a breeze to make and once the chicken is pan seared, the oven does the majority of the heavy lifting! It’s perfect because it means I can spend more time playing with dolls and building lego towers with my babies!
I chose boneless skinless chicken thighs for this recipe but really, any cut of chicken will do. Keep in mind that cuts with the skin on and bone in are going to be more flavorful and moist then a skinless, boneless chicken breast.
If you have a skillet or pan that’s stove top AND oven safe, use that! You’re going to start the chicken on the stove and finish it off in the oven and the last thing you want to do is dirty two pans. We’re going for simplicity here!
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You begin by searing the salt and pepper seasoned chicken on both sides. Then pour your lemon juice over the chicken and into the pan. Sprinkle the thighs with some dried thyme and arrange garlic cloves and large onion wedges around the pan. The last thing you do before putting this simple meal into the oven is place thinly sliced lemons over the chicken.
The type of cut you chose for your chicken is really going to determine how you cook it. If you decide on a cut of chicken that has the skin on, I suggest roasting it at 425F to really brown it up some and make the skin crispy! If, like me, you’re not a fan of the skin and go for a skinless cut, then I would bake it at 350F. It just lessens the chance of the meat drying out!
The cooking time will vary depending on the size of the chicken pieces. If you don’t have a meat thermometer, I highly suggest you buy one, it’s my go to kitchen tool and you can find some that are pretty inexpensive!
The chicken comes out incredibly moist and with a light citrus flavor from the lemons. It’s such a simple dish that looks just lovely right out of the oven. Hope you enjoy!
A moist chicken thigh with a light citrus flavor that is pan seared then baked. Easy to make and incredibly tasty! SCD, paleo and whole 30. Gluten free, grain free, dairy free.
- 1 lb skinless chicken thighs
- 1 lemon, sliced thinly
- 1/4 cup fresh lemon juice (about 1/2 a lemon)
- 1 large Spanish onion, cut into wedges
- 10 cloves of garlic
- 1 TB coconut oil
- 1 TB dried thyme
- salt and pepper to lightly season
Preheat oven to 350F. Melt the coconut oil in a medium sized skillet or pan over medium-high heat. While the pan and oil are warming, sprinkle salt and pepper over both sides of the chicken thighs. Use tongs to place the chicken in the pan.
Once the chicken has browned, use the tongs to gently flip the chicken and cook the other side. It should take 2 to 3 minutes and the chicken should be easy to lift from the pan. If it's stuck on the pan, give a little more cook time before turning.
Pour lemon juice over the chicken and into the pan. Sprinkle thyme over each thigh. Arrange garlic cloves and onion wedges around the chicken. Top chicken with lemon slices.
Place your skillet or pan into the oven and cook for 20 minutes or until the internal temp is 165F.
Remove from oven. Allow chicken to rest for 10 minutes before serving.
Use a skillet or pan that is both stove top and oven safe, this will reduce the amount of dishes you need to clean.
If using skinless thighs or breasts, bake at 350F. If using a cut of chicken with the skin, roast at 425F.
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