Sunday, January 15, 2017

Rebecca's Lemon-Garlic Chicken Thighs

This recipe is egg, dairy and wheat free.
Serves 3 people, two chicken thighs each. Increase recipe as much as needed.

Step 1:
Prepare in one dish:
       1/4 cup olive oil
       4 tablespoons lemon juice

Dip washed 6 chicken thighs into this mixture.

Step 2:
Prepare in second dish:
       2 cups of seasoned Gluten Free Bread crumbs (can be found in Wal-Mart and other markets)

Thoroughly coat chicken in bread crumbs on both sides.

Step 3:
Heat 1/2 cup of corn oil (or extra-virgin olive oil) in a wide skillet.
Braise chicken thighs until golden on both sides.

Step 4:
Turn on oven to 400 degrees Fahrenheit. 
Into a casserole dish, pour 1/3 cup chicken broth and 3 tablespoons lemon juice.
Place chicken thighs into dish. 

Step 5:
Peel and mince 1 large bulb of garlic. Divide into 6 even portions. Sprinkle each portion on top of each chicken thigh. 
Slice 1 lemon and place one slice on top of each thigh.

Step 6:
Cover loosely with foil, and bake for 45 minutes, or until chicken is completely done.

Serve with sides of roasted red potatoes and salad, or bread and asparagus...or anything you desire! Enjoy!

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