Lemon-and-Garlic Baked Chicken Thighs
A crisp, citrusy Sauvignon Blanc.
Thank you for sharing your recipe however Rinse the chicken? I heard that you just contaminated your sink when you do that. Besides plain water doesn't wash the chicken. I hope you review this first step on your recipe. Thanks!Read More
Made this today and it was super flavorful. Only problem.... even though I used parchment paper the skin stuck and tore off the chicken. It was the most flavorful piece and would have made the meal soooo much better. Recommendations to prevent this from happening again?Read More
Made this last night and took note of the other comments. Added 1 tsp. oregano to the marinade. I let the chicken rest in a bag in the marinade for about 30 minutes, turning a couple times to really coat. I sprinkled with salt and pepper once it was on the baking sheet. I put the chicken on a cooling rack on the baking pan so it wouldn't sit in the juice/fat as it cooked and I let it bake skin side up. Cooked about 40 minutes then I broiled it a few minutes to really crisp the skin. Watch so it doesn't burn. Chicken was delicious and moist with crisp skin. Served with Greek salad. We will make again!Read More
This recipe is terrible. No flavor and the parchment paper does not work as the chicken does not get crisp.....with the fat that comes off the chicken there is too much liquid and the chicken get boiled and becomes tough...Read More
I made this for 2 of us with 4 thighs but we each only ate 1. It is a simple and good recipe but nothing special. the lemon juice/marinade doesn't really come through and the skin didn't crisp up as I would have thought as the photo shows. They were juicy and tasty though.Read More
Interesting too much juiceRead More