Lemon Garlic Chicken I Made It

Lemon Garlic Chicken

Cosmicmother 8 years ago
Lemon Garlic Chicken

This is good! I love all the garlic in it!
Instead of the water I used chicken broth, which made a nice sauce. I used 6 skin on/bone in chicken thighs. I rendered the fat off first in a pan by placing them skin down in a cold pan, turn the heat to medium and let it cook for 5-7 minutes until the skin is golden crisp and the pan is swimming in fat. You'll be glad all that fat did not go in the oven with the potatoes!
I don't think I had quite enough potatoes as there was a lot of olive oil. Maybe next time I'll use more potatoes or cut the oil down a bit. I used a Tablespoon of Greek seasoning instead of just the oregano called for. To make this quicker I cooked it at 425 as I started dinner a bit late and it cooked in 30 minutes. I love the potatoes soft, it's just like the Greek restaurant's. But my son likes crispy potatoes so I might cook them for 15-20 minutes before I add the liquid next time.
I served this with tzatziki sauce, I like to dip the potatoes and chicken in it! And some toasted pita bread. Tonight we had peas, but this would be good with a Greek salad or some green beans!
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pointsevenout 8 years ago said:

Nice pic.

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frankieanne 8 years ago said:

That recipe has caught my eye before because I love chicken thighs! And potatoes. But, I just haven't taken the time to get my calculator out and pare this down for one. I like your tip about rendering the fat, especially the part about starting the thighs in a cold pan. Seems most recipes seem to say to heat the pan, then you throw the chicken in and it immediately sticks! I've never thought of a cold pan!
That is a great picture. I love the look of that crispy skin. Yum!

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Cosmicmother 8 years ago said:

Thanks Points and Frankieanne! :)
The cold pan is a culinary trick I picked up many moons ago. The cold pan renders the fat off, a hot pan sears it and keeps it all in. I'm sure you could use skinless thighs, but I like the extra flavor and the skin protects the meat in the oven while it cooks. For the lemon/olive oil mixture, you could easily eye-ball it. Throw the chicken and potatoes in a big bowl or in the pan and drizzle it on and toss to coat. That's how I usually do it, but this time I measured everything.
The crispy skin is the best part, and it's not greasy because all the fat was rendered off, yum!

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pointsevenout 8 years ago said:

Good tip! Thanks.

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MissouriFarmWife 8 years ago said:

I had not heard of the cold pan trick of rendering fat. Will have to try it soon! Just bought some chicken thighs so this would be a good recipe! Thanks for the info.

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Cosmicmother 8 years ago said:

Your welcome! :)

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mommyluvs2cook 8 years ago said:

That makes so much sense with the cold pan method...too cool! Wow what a great pic. looks so good!

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