Lemon Garlic Chicken Thighs
This is a easy good and tasty way to prepare a lemon chicken.
Yield
4 servingsPrep
10 minCook
45 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
chicken thighs, boneless, skinless
|
*
|
| ¼ | cup |
vegetable oil
|
|
| ½ | cup |
lemon juice
|
|
| 1 | teaspoon |
oregano
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
garlic powder
|
|
| 2 | tablespoons |
soy sauce, tamari
reduced sodium |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
chicken thighs, boneless, skinless
|
*
|
| 59 | ml |
vegetable oil
|
|
| 118 | ml |
lemon juice
|
|
| 5 | ml |
oregano
|
|
| 2.5 | ml |
black pepper
|
|
| 5 | ml |
garlic powder
|
|
| 3E+1 | ml |
soy sauce, tamari
reduced sodium |
|
Directions
Soak the chicken pieces in salted water for 20 minutes (or just rinse if you are in a hurry).
Drain and pat the pieces dry and arrange them in a baking dish .
They should be a bit crowded, touching each other.
Mix up the rest of the ingredients and pour over the chicken, then let stand for 20 minutes.
Meanwhile pre-heat the oven to 400℉ (200℃).
Bake for 45 minutes or until done, juices should run clear or use a thermometer in the thickest part of the thigh. It should read at least 165 degrees F.
If desired you can use the juices (skim the fat after removing the chicken from the baking dish) with some flour to make a bit of a gravy for any accompanying vegetables.
