5 cloves of Garlic Lemon Chicken with potatoes.


Week 17 of Shelter in Place in California because of the Corona Virus.
I’m still cooking from scratch and mostly supplies from the fridge/pantry.
I found this easy recipe on Delish 
I  did alter the amount because it’s just the 2 of us. Also no bones or skin on my chicken.
INGREDIENTS

4 chicken thighs

Kosher salt

Freshly ground black pepper

1/4 c.(half a stick) unsalted butter, softened to room temperature
cloves garlic, minced

Zest of 1 lemon

1 tbsp. fresh thyme leaves ( I only had dry but it works)

lemon, cut into rounds
.5 lb. baby potatoes, quartered
1 tbsp.freshly chopped parsley, for garnish
DIRECTIONS
  1. Preheat oven to 425°. Pat chicken thighs dry with paper towel and season all over with salt and pepper.
  2. In a medium bowl stir together butter, garlic, lemon zest, and thyme. Rub butter mixture all over chicken thighs, including under the skin.
  3. Place lemon rounds, potatoes, and chicken thighs in a 9″-x-13″ baking dish and bake until thighs register 160°F on an instant-read thermometer, about 35 minutes. If you’d like the skin more crisp, broil on high for 1 to 2 minutes until golden.

 

Because there was no bone the temperatures might be different. I usually don’t use a thermometer but go by juices being clear.

 

Enjoy, stay safe and be heatlhy.

 

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