Lemon Chicken Thighs

by Sue Creed

Chicken continues to be the most popular meat in Canada and for good reason; it is a versatile lean protein that can be prepared quickly for weeknight dinners and simple, healthy chicken recipes abound. Made even better when enhanced by wine, fresh lemon and sprigs of thyme.

Servings: 4

Prep Time: 5 Min | Cook Time: 40 Min | Total Time:45 Min

Ingredients

¼ cup good olive oil
3 tablespoons minced garlic (approx 9 cloves)
⅓ cup dry white wine
1 tablespoon grated lemon zest 2 lemons
2 tablespoons freshly squeezed lemon juice
1½ teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
8 Bone in chicken Thighs skin on
1 lemon

Instructions

Preheat the oven to 425 F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute — but don't allow the garlic to turn brown.
Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9-by-12-inch baking dish.
Pat the chicken thighs dry and place them in the sauce. Toss the thighs over once in the sauce and place them skin side up
Sprinkle them liberally with salt and pepper.
Cut the lemon in eight wedges and tuck it among the pieces of chicken.
Bake for 35 to 40 minutes, depending on the size of the chicken thighs, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for two minutes.
Serve and enjoy!