Why I Love This Recipe
A quick-ish, less cleanup, take on chicken piccatta. Perfect for a weekday dinner.
Ingredients You'll Need
8 nice meaty chicken thighs
4 cloves of garlic
Pre heat over to 400
Cut the lemons into thin slices and use them to cover the bottom of a pyrex baking dish big enough to hold all the chicken in one layer.
Dice the garlic
Put the chicken thighs, skin side DOWN, on top of the lemon slices.
Drizzle olive oil lightly over the thighs, lightly salt, and sprinkle the diced garlic. (If you like things spicier, add dried red pepper as well. I've also, depending on preferences, added fresh spices - rosemary in particular is a good addition)
Cover pan tightly with tin foil and put in over for 30 minutes.
After 30 minutes, take pan out of oven, remove tin foil, turn chicken skin side UP and put back in over for about another 30 min or until skin turns a lovely crisp deep brown.
Depending on what your family likes, you can serve with pasta, rice, mashed potatoes. Add a nice green salad, or some steamed broccoli and it is dinner!