Crispy Lemon Chicken Thighs
Chicken is almost universally loved in our house, even by my picky son. We cook it every way imaginable – grilled, baked, boiled, broiled, pan fried, crock pot, in soup, and smoked. Since I am not the most adventurous person in the kitchen, my loved ones eat quite a bit of oven baked chicken. But tonight I wanted to change it up a little, but just a little, because standing by the pots for too long is not my thing.
I have way too many lemons after my last Instacart oreder, so I decided to use some up tonight. We have once tried crispy lemon chicken from a GrubHub restaurant delivery and loved it. It seemed like a pretty simple recipe, something that even I can tackle. I definitely prefer GrubHub meals over my own slavery in the kitchen, but this goodness can’t happen too often before we go bankrupt, so homemade chicken it was tonight.
One thing that always helps me cook is my Personalization Mall supplies. I have ordered engraved cutting board and wooden utensils with my name so far. Sure, it’s really not a big deal, but working with all those kitchen accessories encourage me to come up with new ideas and I really enjoy the quality of products that Personalization Mall offers.
I am also very happy that chicken meal is always pretty healthy, unless you fry it in oil, which I never do. My only sin is that I don’t like white meat that much and always stick to dark meat, but it’s still better than a fat steak, especially if served with fresh salad. Even Nutrisystem would approve such meal!
- 8 bone-in chicken thighs
- 2 lemons, halved
- 1 tablespoon of olive oil
- 4 medium potatoes
- Salt and pepper
- 1/8 of medium organic cabbage
- 3-4 organic radish
- 6-7 Campari tomatoes
- 1 medium organic cucumber
Start by preheating the oven to 450 degrees Fahrenheit. While the oven is getting ready, wash and cut your potatoes in quarters length wise. I don’t peel them, especially if they are organic. Place all the quarters on a baking sheet, sprinkle with olive oil, salt, and pepper and place in the oven.
Next is chicken. Wash all the thighs and pat them dry with paper towel. Sprinkle with your favorite seasoning or salt and pepper and place them in the oven-safe pan on the stove on medium heat. Start with skin side down for the best crunch. Cut both lemons in half and squeeze some juice over the chicken. Place lemon halves cut side down between the thighs. Cook until the meat is nicely brown, for about 12 minutes, then flip and do the same on another side.
When both sides are golden brown, transfer the pan to the oven and bake for about 15 minutes or less. We like our chicken fully cooked, so it was 15 minutes for me. I didn’t flip the thighs, so the skin side became very crispy.
When you put chicken in the oven, place the tray with potatoes on a lower level and let them continue cooking until the meat is fully done.
While the meat is cooking, you can chop a simple salad. We love tomatoes, cucumbers, radish, and cabbage. I also add paprika when I have some, but this time I forgot to order it on Instacart.
My salad dressing is usually olive oil, fresh lemon juice, and salt and pepper. My kids fight over who’s going to finish it!
Assemble everything on the plate and serve hot! This meal is perfect for lunch next day too; it just needs to be reheated.