Shutterbean! After a week of eating at restaurants (and a lot of fried foods) I kind of needed a reset button, and her lemon chicken post came at just the right time! This is essentially chicken in a really simple lemon sauce served over rice. And once you've chopped up and measured your ingredients, all you do is pop it in the oven and bake! Rice makes it a meal.
Preheat oven to 375F. Lightly drizzle olive oil in a glass baking dish or enamel pan. Add chicken thighs and set aside. In a large measuring cup or bowl mix together olive oil, lemon juice, onion, garlic, thyme and oregano until well combined. Pour onion mixture over chicken thighs and toss to coat. Nestle lemon slices around the chicken and season with salt & freshly cracked pepper. Place chicken into the oven and bake for 30-40 minutes (depending on the thickness of the chicken), until chicken is thoroughly cooked and the juice is bubbling. Cover the pan and let chicken sit for 5 minutes and sprinkle with fresh parsley. Serve on top of rice, making sure to spoon the juices on top.
- 1 1/2 lbs. boneless skinless chicken thighs (or chicken breasts)
- 1/3 cup extra virgin olive oil plus more for pan
- juice of 1 1/2 large lemons, plus 5-6 slices of lemon
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- kosher salt & pepper
- chopped Italian parsley for garnish (I didn't have this...)