Lemon Pepper Chicken Thighs

I’m extra excited about this meal!

Not to date myself, but many, many years ago, as a young woman with a serious lack of cooking knowledge, I decided to give chicken thighs a go. They’re cheap and a great source of protein so I figured I would be able to eat well and also save some bucks while I was at it. Needless to say, they turned out absolutely horrid. Baked in the oven, for a short period of time, with only salt and at a low heat. Ever since then, I’ve had a bad taste in my mouth about them….. both literally and figuratively.

Fast forward…..one or two years…. I decided to give them another shot. The cost difference between chicken breast and chicken thighs is just too great to ignore. And I would like to think that my cooking skills have improved over the last decade.

So, off I went.

While I like to think that my kitchen abilities have inched closer towards those of Gordon Ramsay’s over the last couple years…. I was still somewhat hesitant to dive into this trauma that I’ve had created for myself so many years ago. I had to go with my gut on this and I am thankful that I did.

The end result was chicken that was crispy, juicy, tender, and flavourful. It was complimented well with a side of wild rice and sautéed brussel sprouts. This is an easy recipe that I will absolutely be keeping in my arsenal.

The Recipe

Ingredients:

• 4 chicken thighs (skin on, bone in)
• 1/2 red onion
• 1/2 lemon
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp italian seasoning
• 1/4 tsp white pepper
• 1/4 tsp cracked black pepper
• 1/4 tsp salt
• fresh parsley

Recipe:

1. Pre-heat oven to 400F.
2. Mix all your spices together in a small bowl and set aside.
3. Heat a pan on the stove over medium/high heat.
4. Once pan is hot, add 2 tbsp of olive oil and wait until oil is “shimmering”.
5. Add chicken thighs to pan to sear both sides. About 3 minutes a side.
6. Slice onion and lay flat in the bottom of a small casserole dish.
7. Transfer chicken thighs to casserole dish, skin side up.
8. Rub the spice mixture over the top and bottom of the chicken thighs.
9. Place them in the oven and cook for 35-38 minutes or until the internal temperature is 165F.
10. Pair with wild rice and roasted/sautéed brussel sprouts and garnish with fresh parsley.