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5 Ingredient Lemony Chicken

I am dependably vigilant for straightforward, wonderful, one-pot dinners that are solid and generous. These stove cooked chicken thighs with lemon may take the cake. Contrasted with chicken bosom, thighs are more tasty and significantly juicier. When you dark colored the skin and after that braise the thigh meat you are left with chicken that is delicate within and crunchy outwardly. (Tip: One of my most loved devices in the kitchen is a meat thermometer to remove the mystery from cooking meat. I utilize it all the time — particularly with chicken.)

Formula: Five-Ingredient Lemony Chicken

Serves 2 to 4

You’ll require:


2 1/2 lbs bone-in, skin-on chicken thighs (around 5 or 6 singular thighs)

1 tbsp olive oil

1/2 onion, meagerly cut

3/4 glass chicken juices

2 tbsp lemon juice

Lemon cuts

Newly broke pepper

Pre-warm the stove to 400F. Generously sprinkle salt over chicken thighs.

In a 10-or 12-inch cast press skillet, warm the olive oil over medium high warmth. Place the chicken, skin side down and darker until firm, around 5 to 7 minutes. Contingent upon the measure of the container, this should be possible in clumps.

Expel the chicken and precisely empty off the fat into a little bowl. (Dispose of fat after it cools.)

Dissipate onions in the dish and sauté for around 2 to 3 minutes over medium warmth. Place the chicken skin side up over the onions. Deliberately pour chicken juices and lemon squeeze around chicken thighs. Scramble lemon cuts to finish everything and sprinkle with pepper.

Broil chicken thighs for 20 minutes or until the point that a meat thermometer registers 165F. Give chicken rest access braising juices for 5 minutes before serving.

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