My mother regularly prepares this substantial and nutritious Indian lentil soup, which leaves you pleased without filling you up too much. The process is the same for substituting other vegetables and greens, such as Swiss chard, kale, or mustard greens for spinach. The cooking period will change. accompany with steamed rice.
| Prep Time: | 5 mins |
| Cook Time: | 40 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 4 tablespoons butter, divided
- 4 cloves garlic
- 2 tablespoons lemon juice
- ¼ teaspoon onion powder
- 4 (8 ounce) skin-on, bone-in chicken thighs
- salt and ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef’s knife and add garlic to the warm butter. Stir in lemon juice and onion powder; set aside.
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- Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.
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- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.
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- Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.
Nutrition Facts
| Calories | 510 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 179 mg |
| Dietary Fiber | 0 g |
| Protein | 41 g |
| Saturated Fat | 14 g |
| Sodium | 257 mg |
| Sugars | 0 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and I both thoroughly enjoyed this dish! We used two thighs and two drumsticks because that’s what we had on hand, but it was moist and delicious! May add a touch more salt next time. Also, it would be helpful if there could be some clarity around whether or not you’re supposed to strain the garlic out of the butter before it goes into the pan and oven. Thanks!
I tried this, I enjoyed making something new. Will make again
So easy and delicious!
My husband loved this recipe! He said he could eat this every week. So easy to make, meat is moist, skin is nice & crispy
Just ok. I baked it with lemon slices and served it over rice with a side of Parmesan tomatoes. This recipe turned out so mid that the rice was my favorite part. Did I do something wrong?
This was a hit at my house. Conveniently the recipe calls for ingredients I keep on hand at home. Instead of salt and pepper, I used Slap Ya Mama seasoning and it added a tiny kick. Served it with plain rice using the sauce as a gravy and a garden salad. Bon Appetite!
Easy to make. I didn’t taste any lemon. Was a bit greasy, but pretty good. Maybe a step above regular baked chicken thighs. Probably won’t make it again though.
The flavors in this recipe were delicious and the chicken thighs came out very moist. It was simple to put together and I will definitely make it again!
Used boneless thighs and reduced time in oven by ten minutes. Very yummy!
Edible but not memorable. Not a keeper.
Oh my goodness…delicious doesn’t even describe it. If you love garlic and lemon you will love love this recipe
The recipe is a good base for making it your own. I added more seasoning. It’s great for a quick meal.
Very tasty indeed. Easy to make. Family loved it.
Excellent prepared exactly as written! I let the thighs brown up to match the picture which took a little longer than 3-4 minutes for me. I served over mashed potatoes with crusty bread to soak up the extra pan juices. I will definitely make again. So fast, so easy, SO DELICIOUS!
I have never written a bad review on here but this was terrible. I followed the directions to the letter. We had first time company over and the chicken never browned, the skin was slimy and inedible and there was zero taste of lemon.
I liked that it was a one skillet entree, it was much easier that way. It was very flavorful, a bit too much salt though. The next time I make this I will make certain to mix up the butter/spice sauce into the bottom of the pan. The tops of the chicken held the mixture, even with basting, and it caused the chicken to be very salty.
nice simple recipe. made it pretty much like stated. first time making it I used skinless, boneless thighs. Browned both sides of chicken. It browned same as the skin version did. The 2nd time I made it I made it with thighs and legs (bone in). neither time was it was dry. I did need to add a little more salt while eating but I would rather do that vs adding too much salt in the beginning. Good and simple. Will make again
Delicious. You do have to be very careful with the cook time though. The second time I made these I couldn’t get to them in time and left them in the oven for three extra minutes, so they were slightly overcooked.
My family devoured this. What a great weeknight recipe, so easy to just pop the cast iron oven from the burner right into the oven. I made to recipe and will be making this again. Thank you!
I used a little less butter and whole chicken legs that I cut up. It was good.
My husband and I both loved it. I used 6 chicken legs, which I had on hand. Like another poster, I browned the pieces for a total of about 12 minutes for maximum crispiness. I had a little leftover homemade olive oil and lemon juice salad dressing which I threw into the butter/garlic mixture instead of measuring out 2 T of lemon juice. Baked for 20 min. Extended the sauce with a bit of half and half and a tab of Miller’s Butter. Outstanding!