When it came to chicken, I used to always turned to the breast! I felt that it was a great lean, juicy cut of poultry. When I started widening my scope of recipes, especially when it came to my love of paleo style, I noticed a lot of recipes were using chicken thighs. Thighs has quickly become our household’s favourite cut of chicken. It is so much more juicy than breasts, holds amazing flavour and is always nice and moist. And…it is less expensive than chicken breasts – bonus! Buy thighs with the bones in and make bone broth — dual purpose. With this many pros, why not give them a try!
I use thigh meat a lot when I cook thai style food as it is so versatile, and in this recipe, although not thai, I could not imagine substituting any other protein. This recipe has become my husband’s fave — he even asked if I could cook this on his birthday, which is 7 months away!!!
Enjoy making this one and add this easy recipe to your weekly go-to list of quick and scrumptious 30 minute meals!
Juicy Chicken Thighs with Lemon and Capers
Serves 2-4
Ingredients:
2 lbs. chicken thighs
½ tsp Real Salt or Himalayan Sea Salt
5-7 tbsp. of extra virgin olive oil (you want to make sure you have enough to use a sauce at the end)
3 tsp. capers
1 tbsp. chopped fresh flat-leaf parsley
1 lemon, sliced
1 tsp. garlic powder
1 tsp. onion powder
¼ tsp. cayenne pepper
½ tsp. black pepper
Instructions:
In a small bowl, mix together garlic powder, onion powder, cayenne and black pepper, set aside.
Preheat oven to 375°F. Trim any excess fat from the thighs. Season both sides of the thighs with dry seasoning, top with sea salt.
Heat a cast iron or oven safe skillet to medium-high and add olive oil. You want to sear the thighs so make sure that you leave adequate space between them. Having them too close together with result in steaming them which is not the look we are going for, we want to get a nice brown crispy skin on these babies! If you don’t have enough room to do all at once, do in batches.
Sear the chicken skin side down for 2 to 3 minutes. Once all chicken is nicely seared on the skin side, return chicken to skillet skin side up and place pan in oven and roast for 30 minutes.
After 30 minutes remove the skillet from the oven. Squeeze the lemon on top and arrange the squeeze lemon slices on top. Sprinkle with capers and fresh parsley. Be sure to use the juices from the pan to pour over chicken.
This dish is great with rice as it soaks up the delectable lemony sauce. Also great with a side green salad.
Recipe adapted by The Frugal Paleo Cookbook by Ciarra Hannah
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