Happy New Year! Okay, I’m a bit late with that but things have been busy on my end. I finally got around to cooking something again and hopefully I’ll be baking something soon. What better way for a new year, new recipe than to use something home-grown? We have had a lemon tree growing in our living room for the past few months and everyone said, “you can’t grow lemons indoors” and “you can’t grow lemons in New York”. Nonsense! It CAN be done and it WAS! We had a bunch of fresh lemons pop up recently and after cutting into one this morning, I just knew we couldn’t let them go to waste. If you read this blog then you already know I find chicken thighs to be the best part of the bird. Of course, this resulted in these lemons and chicken thighs making a delicious dish.
- 6 chicken thighs, bone-in, skin partially removed (I leave some on to seal in the flavor)
- Black pepper
- Lemon pepper
- Garlic powder
- 2 whole lemons, thinly sliced
- 1 tablespoon olive oil
- Preheat oven to 375 degrees F. Line bottom of a deep pan with olive oil and set aside.
- Combine salt, both peppers, and garlic powder in a small bowl.
- Trim some of the skin off each thigh and massage the dry rub into each piece. Once each piece is fully coated, place it in the pan. Note: I don’t measure my dry seasonings when it comes to cooking. In baking, yes, you must since it’s chemistry. In cooking? Nope, eyeball that.
- Place lemon slices onto each chicken thigh. Some thighs can fit more slices than others.
- Place the pan into the oven and bake for 50-60 minutes (depending on your oven).
- Remove from oven and enjoy!
These came out absolutely delicious. The meat was incredibly moist and flavorful. The lemon gave it a nice kick of citrus. Everything about this dish was perfect. I think what truly helped it out were the fresh lemons, as well as the thighs. There is a store near my home that sells the best chicken. I downed two of these babies when I typically can only eat one.