This recipe for Lemon Chicken Thighs will soon become your new favourite
8 Chicken Thighs, skin off (add more per serving)
1 large Lemon, sliced
Thai Sriracha Sea Salt (to taste) /few sprinkles on each thigh
Rub and Marinade:
1 Tbsp. Weber Garlic and Herb Seasoning (it contains sodium)
1/2 tsp. Dried Rosemary (1 tsp. if fresh)
1 tsp. Lemon Zest
Juice from 1/2 Lemon
1/2 Onion, sliced
1 tsp. Garlic, minced
1/2 tsp. Ground Black Pepper (or more)
2 Tbsp. Oil
Wash all the chicken thighs and take the skin off, and cut away any fat.
Mix all the ingredients for the rub/marinade(chop/mince/cut as directed in the ingredient list)
Place chicken thighs in the large bowl and add rub/marinade in. Rub in the marinade until every piece of chicken is coated.
Allow chicken to marinate for at least 30 minutes (and up to 2 hrs).
Preheat the oven on 375-400F/190-205C, depending on your oven.
Lightly grease/or spray baking dish and add chicken, then pour over the chicken marinade. Slice lemon into thinner slices and place one slice on top of each piece of chicken. Sprinkle Sriracha Sea Salt on top.
Bake for 35 minutes or until chicken thigh internal temperature reaches at least 165F/75C.
Let it rest for 5-7 minutes before serving.
Serve it over rice, potatoes, or just with salad.
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.