Lemon Garlic Chicken Bake
Do you find that weeknight meal planning is hard work? If you are like me, then when you get in there isn't much time for fuss when everyone is hungry, especially me. I either want something quick, that I can make on the hob, or something that I can sling in the oven. So dinner tonight is the super easy Lemon Garlic Chicken Bake.
Ingredients for Lemon Garlic Chicken Bake.
This dinner is a winner on so many levels. For a start I am using chicken thighs. Chicken thighs have great flavour and are really economical to buy. Cooking the meat on the bone means that it keeps naturally juicy and there is no need to worry about it drying out while it is cooking. Just be sure to trim away any excess skin and fat from the thighs before you start.
This recipe also uses items you probably already have such as garlic, potatoes, onions and lemons. I'll let you into a secret here. I've often got a few lemons that are slightly past their best in that they are a little dry on the surface. For this dish it really doesn't matter because in the oven they will cook down anyway and release loads of flavour.
How to make this dish.
Now this is where it gets slightly embarrassing as there is actually no skill involved. Simply put the trimmed chicken thighs in a large roasting tin. Add cubes of potato, onion wedges, lemon wedges, garlic and thyme. At this point you could cover the whole thing with foil and store it in the fridge overnight. When you are ready to cook drizzle over some olive oil, season and cook at 180 C for 20 minutes with the foil on then remove for another 20 minutes.
Et voilà! What you have is perfectly cooked chicken, crispy potatoes, heavenly garlic and hot lemons oozing with flavour to squeeze over everything. Serve with a salad or some steamed greens for a complete meal.
Are you looking for a lower calorie version?
Remove the skin from the chicken and skip the olive oil. Instead baste the chicken with the vegetable juices when you remove the foil.
Variations on this dish.
Raid the contents of the fridge and add chunks of peppers, courgette, carrot, aubergine, mushrooms or anything you have. Just be sure to add roots like carrots at the beginning and softer vegetables after 20 minutes.
Don't have any fresh thyme?
For me, dried thyme is like trying to eat a stick so I would rather go without. Instead you can use oregano, tarragon or mixed herbs. Alternatively, add sumac, za'atar (recipe here), paprika, chipotle or harissa to the chicken. You could also smear on your favourite pesto. There's a huge choice to customise this dish for the pickiest palate!
I think that this Lemon Garlic Chicken Bake is a winner winner chicken dinner! What do you think?
If you like chicken thighs you might like to try Chicken Thighs with Juniper Berries.
Don't forget to PIN the Lemon garlic Chicken Bake for later.
- 1 kg chicken thighs bone in, 8 medium
- 4 lemons, quartered
- 8 cloves garlic, halved lengthways
- 3 tbsp olive oil
- 5 sprigs of fresh thyme
- 4 medium potatoes, each cut into 8
- 2 yellow onions in 8 wedges
- Trim the chicken thighs of excess fat and skin and place in a large baking dish.
- Add the potatoes, onions, garlic, lemon and thyme. (Cover with foil and refrigerate at this point, for later if liked).
- Drizzle oil over and season with salt and pepper. Tuck in the sprigs of thyme.
- Cook, covered with foil at 180 C for 20 minutes then remove the foil for a further 20 minutes.
- Check that the chicken is cooked through before serving.
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