One-Pan Lemony Chicken Bake

Here’s what you need:

- 2 pounds bone-in, skin-on chicken thighs

- 3 tbsp olive oil

- Salt & pep

- 1 shallot, minced

- 3 tbsp fresh dill, finely chopped

- 5 garlic cloves, minced

- 1 tsp lemon zest

- 2 tbsp Dijon mustard

- 1/4 cup grated pecorino

- 2 lemons

- 2 tbsp parsley, chopped (for garnish)

- 4 lemon wedges (for garnish)


Here’s how I made it:

1.Preheat oven to 425°F.

2.Pat the chicken dry and place in a baking dish.

3.Massage with 2 tbsp olive oil, season with salt + pepper.

4.Add shallot, dill, garlic, lemon zest, mustard, pecorino, and 4 tbsp lemon juice.

5.Rub everything into the chicken. Let sit for 30 mins to 2 hrs if possible.

6.Pour the remaining 2 tbsp lemon juice over the top + drizzle with the last tbsp of olive oil.

7.Bake for 30-35 mins. Baste with pan juices, then bake 10-15 more until golden and cooked through.

8.Spoon the drippings over the top, garnish with parsley + lemon wedges, and serve!

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