Roasted Lemon Chicken Thighs is a quick and easy meal to prepare. Pair it with rice or pasta and you’ve whipped up a balanced and inexpensive meal in less than an hour.
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Serves 4-5
Ingredients:
- 6 Chicken thighs (bone-in, skin on) S$4.50
- Salt and ground black pepper to taste
- 1/4 cup Olive oil
- Oregano flakes (optional)
- 2 Potatoes (peeled and cut into 3cm chunks) <S$1
- 2 Carrots (peeled and cut into 3cm chunks) <S$1
- 1 Lemon (sliced) <S$1
- 10 cloves Garlic (peeled) <S$1
Brown Sauce:
- 1/2 cup Flour
- 1 cup Water / Chicken stock
- Salt and black pepper to taste
Instructions:
- Preheat oven to 220 degrees C.
- Season the chicken thighs with salt and pepper
- Heat olive oil in pan and sear the chicken on the skin-side for about 5-7 minutes.
- Flip the chicken over and add the potatoes and carrot.
- Transfer to baking pan. Place lemon slices on top of each piece of chicken.
- Put garlic in the cooking pan and coat with for a minute and then scatter garlic around baking pan. Do not throw the leftover oil and drippings.
- Place baking pan in oven and let cook for 30 minutes or until chicken is cooked through and potatoes and carrots are tender.
- While chicken is baking, prepare the brown sauce. Sift the flour into the cooking pan with the remainder oil and drippings. Allow it to brown.
- Add water or chicken stock and stir. Let bubble until desired texture and season with salt, if needed.
- Remove chicken from oven and drizzle the brown sauce over. Serve.
Play around with the number of potatoes and carrots depending on the size of the ones you get from the supermarket. You may also swap for other root vegetables like cauliflower or peppers, according to your family’s preferences.
Enjoy!