ina garten roast chicken with lemon and thyme ina garten's chicken thighs with lemon & thyme recipe

Okay, listen up, friend! You want flavah? You want easy chicken dish that will knock your socks off? Ina Garten knows what’s up. This lemon thyme chicken thighs? Ong, it’s the bomb! So juicy, so tender, so good. Like, I can’t even! Let’s get cookin’, yeah?

Ina Garten’s Chicken Thighs with Lemon & Thyme Recipe

This recipe, let me tell you, it’s a winner. Perfect for a weeknight dinner, or you know, when your fancy friends are comin’ over. It’s simple ingredients, but the flavors, they all come together like magic. Seriously, even I can make it and I’m not exactly a master chef, ya know?

Alright, here’s what you need, don’t worry, it’s all stuff you can find easy peasy:

Ingredients:

• 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
• 2 tablespoons olive oil
• 1 large yellow onion, halved and sliced
• 3 cloves garlic, minced
• 1/4 cup dry white wine (optional, but trust me, it’s good!)
• 1/4 cup chicken broth
• 2 tablespoons lemon juice, freshly squeezed (none of that bottle stuff!)
• 1 tablespoon grated lemon zest
• 2 tablespoons fresh thyme leaves, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Lemon wedges, for serving (because, you know, it looks nice!)

Instructions:

1. First things first, preheat your oven to 400 degrees F (200 degrees C). Get that oven nice and toasty!
2. Now, pat those chicken thighs dry with paper towels. This is important! You want crispy skin, not soggy skin. Season them with the salt and pepper. Don’t be shy!
3. Heat the olive oil in a large oven-safe skillet (cast iron is the bomb!) over medium-high heat. Brown the chicken thighs, skin-side down first, for about 5-7 minutes, until golden brown and crispy. Don’t move them around too much, just let them get nice and browned.
4. Flip the chicken thighs and cook for another 3-4 minutes, just to brown the other side a little. Then, remove the chicken from the skillet and set aside.
5. Add the sliced onion to the skillet and cook for about 5-7 minutes, until softened and slightly golden. Stir in the garlic and cook for another minute, until fragrant. Oh, that smell!
6. If you’re using the white wine, pour it into the skillet and scrape up any browned bits from the bottom. Cook for about 2 minutes, until the wine has reduced slightly. This is where the magic happens!
7. Stir in the chicken broth, lemon juice, lemon zest, and thyme. Bring the sauce to a simmer.
8. Nestle the chicken thighs back into the skillet, skin-side up. Make sure they’re mostly covered by the sauce.
9. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature should be 165 degrees F (74 degrees C).
10. Remove the skillet from the oven and let the chicken rest for a few minutes before serving. This helps keep it juicy!
11. Serve the chicken thighs with the pan sauce and lemon wedges. Rice is always a good side, or some roasted veggies. Anything goes, really!

See? Easy peasy! Now go make some magic in the kitchen. And don’t forget to share with your friends… or not. More for you, right?

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Ina Garten’s Chicken Thighs With Lemon & Thyme Recipe

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ina garten’s chicken thighs with lemon & thyme recipe. Ina garten’s chicken thighs with lemon & thyme recipe