This article was written for Annabel & Grace, which is now part of Rest Less.
Chicken thighs are full of flavour and inexpensive. So it’s no wonder that there are countless recipes using them. This particular Baked Lemon Chicken recipes is from Delicious Magazine and is an easy traybake. And easy is what we busy women like!
Baked Lemon Chicken
Difficulty: Really easyServings
4
servingsTotal time
1
hour20
minutesCrisp chicken thighs, creamy lemon sauce and fragrant rosemary. 481 cals per person.
Ingredients
8 whole chicken thighs (bone in, skin on)
50g butter
2 cloves garlic, finely chopped
1 onion, finely chopped
2 leeks, finely chopped
100ml chicken stock
100ml white wine
100ml double cream
2 lemons, 1 juiced, 1 thinly sliced
rosemary, a few whole sprigs
Directions
- Heat the oven to 200C/fan 180C/gas 6. Season the chicken thighs well, put into a deep 30cm x 20cm roasting tin and roast for 40 minutes until golden and crisp.
- Meanwhile, melt the butter in a pan and gently fry the garlic, onion and leeks until soft and translucent. Add the chicken stock and wine, and gently simmer for 10 minutes. Add the double cream and lemon juice, and gently simmer for a further 5-10 minutes or until the mixture has thickened.
- Take the chicken out of the oven, spoon out any fat, and pour the creamy mixture around the thighs so that the skins remain exposed. Put the lemon slices around the thighs, scatter over the whole rosemary sprigs and put back in the oven for a further 20 minutes.
Notes
- Great with a baked potato, salad or rice.