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I got ahead of myself and posted a recipe yesterday.  Here we go with the Friday posts.

This is a simplified version of Martha Stewart’s Roast Spatchcocked Lemon Chicken.  I include the link because it is the more “complete” recipe.  It also includes instructions on how to spatchcock a chicken.

All that being said, our family prefers chicken thighs so I make this with just thighs, and usually leave out the shallots because I don’t always have them around.

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Lemon Chicken
inspired by Martha Stewart

Ingredients:
Bone-in, skin-on chicken thighs (enough for your family, though leftovers make great white chili or chicken salad)
Lemons, sliced (enough for one slice per thigh)
Salt & pepper

Directions:

  1. Preheat oven to 425°.
  2. Cover a baking sheet with aluminum foil.
  3. Slide one slide of lemon under the skin of each thigh.  (If you have a child that doesn’t like lemons you can leave theirs alone.)
  4. Salt and pepper the chicken.
  5. Roast for 45-50 minutes or until your thermometer reads 165°.
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