This Lemon Chicken Recipe uses bone and skin on chicken thighs. You start by broiling the chicken and then pouring the lemon sauce all over the chicken and broiling for a tiny bit more. The flavor is to die for. It takes about an hour to make since we will be using bone in chicken, but the bone is the reason for the rich flavor.
The tangy flavors from the lemon and the savory flavors from the chicken is to die for. You can pair this chicken with Mafalde Lemon Ricotta Parmesan Pasta or Sautéed Brussels Sprouts with Lemon and Balsamic Vinegar. I have had this chicken with both side dishes and the combination was superb.
Preheat the broiler to high and let it sit for 10 minutes.
Salt the chicken on both sides and let them sit on a baking sheet.
Meanwhile make the lemon juice mixture. In a bowl, add the lemon juice, olive oil, red wine vinegar, minced garlic, oregano, and salt and pepper.
Put the chicken in the oven and broil the chicken thighs, turning once, for about 30-35 minutes, until the skin is golden.
Remove the chicken and spoon half of the lemon juice on the chicken and put it back in the oven for another 3-5 minutes. Take the chicken out and flip them to the other side. Spoon the rest of the juice on the chicken and broil for another 3-5 minutes.
Take the thickest piece of chicken and cut in half to check inside. Make sure juices are running when pierced.