Lemon Chicken Thighs
By Joe
Source: Bon Appétit — Molly Baz, Lemon Chicken Thighs.
A lemon chicken thighs recipe for 2 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Pat chicken thighs dry plus season well using salt plus black pepper. Put in a big resealable plastic bag and add vinegar. Close bag and lightly massage chicken in order to ensure all thighs are coated in vinegar. Put in the fridge 1 hour. Heat oven to 400°. Take out chicken thighs from bag and blot dry using paper towels. The drier this skin, the crispier it will be when cooked. Put chicken thighs, skin side down, in one dry big cast-iron skillet and set over a mid-sized flame. Cook undisturbed till they easily release from the pan, around 4 minutes. Carry on cooking, moving chicken around now and then to ensure the skin is cooking uniformly, till a deep gold, 8–10 minutes. Add garlic and move skillet to oven. Bake till chicken is cooked through, 10–12 minutes. Move chicken and garlic to a plate. Stand skillet over a medium-high flame and cook lemons, cut side down, till edges are deeply charred (they should be almost black), around 5 minutes. Move to plate with chicken and garlic and leave till it is cold a little. Squeeze lemon juice into a little bowl; add garlic, honey, and Aleppo-style pepper and beat to mix. Beat in oil plus any accumulated juices on plate using chicken. Season vinaigrette using salt plus black pepper. Drizzle half of vinaigrette upon a platter plus set chicken on top. Offer using leftover vinaigrette alongside. Read Extra: The 29 New Essential Recipes off the Bon Appétit Test Kitchen.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 4.9 g protein per 100 kcal, about 20% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.5 g per serving
5 % of the 50 g daily maximum · 10 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 673 kcal |
| Protein | 33.3 g |
| Carbohydrate | 11.2 g |
| of which sugars | 4.1 g |
| of which free sugars | 2.5 g |
| Fat | 55.2 g |
| of which saturates | 12 g |
| Fibre | 2 g |
| Salt | 0.41 g |
Protein per 100 kcal
4.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
