Lemon Garlic and Thyme Chicken Thighs youtu.be 35 mins Pick the duration units Minutes Hours Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Pick a few sprigs of thyme and put them in a bowl. 2. Cut a lemon in half and squeeze the juice into the bowl. 3. Take one head of garlic, smash it with a knife, peel it, and finely mince it. 4. Add the minced garlic to the bowl with the lemon juice and thyme. 5. Add about a quarter cup apple cider vinegar, about a tablespoon of honey, salt, pepper, and a pinch of red pepper flakes (optional). 6. Give it a quick stir to mix everything. 7. Open the pack of three pound chicken thighs and trim off any excess fat and skin. 8. Transfer the trimmed thighs into a bowl. 9. Pour the marinade over the chicken. 10. Let the chicken marinate for about half an hour or overnight. 11. Add a touch of vegetable oil to a hot pan. 12. Start searing your marinated chicken thighs, making sure they are on one layer. 13. After about five minutes of searing, flip the chicken thighs. 14. Cover the pan and cook the chicken for the next 10 minutes, constantly turning and basting with the sauce. 15. Pour the leftover marinade over the chicken and continue cooking until it's done. 16. Serve the dish as is or individually on a long grain and chickpea pilaf. 1. Pick a few sprigs of thyme and put them in a bowl. 2. Cut a lemon in half and squeeze the juice into the bowl. 3. Take one head of garlic, smash it with a knife, peel it, and finely mince it. 4. Add the minced garlic to the bowl with the lemon juice and thyme. 5. Add about a quarter cup apple cider vinegar, about a tablespoon of honey, salt, pepper, and a pinch of red pepper flakes (optional). 6. Give it a quick stir to mix everything. 7. Open the pack of three pound chicken thighs and trim off any excess fat and skin. 8. Transfer the trimmed thighs into a bowl. 9. Pour the marinade over the chicken. 10. Let the chicken marinate for about half an hour or overnight. 11. Add a touch of vegetable oil to a hot pan. 12. Start searing your marinated chicken thighs, making sure they are on one layer. 13. After about five minutes of searing, flip the chicken thighs. 14. Cover the pan and cook the chicken for the next 10 minutes, constantly turning and basting with the sauce. 15. Pour the leftover marinade over the chicken and continue cooking until it's done. 16. Serve the dish as is or individually on a long grain and chickpea pilaf. Add Direction Ingredients 3 lbs chicken thighs, bone in skin on, trimmed of excess skin and fat 1 Lemon, juiced 4 Cloves garlic, chopped 4 sprigs fresh thyme, picked 1 Tbs Honey 0.2 cup Apple cider vinegar 2 Tbs Vegetable oil 1 Tsp Kosher salt 1 Tsp Ground black pepper 1 pinch red pepper flakes - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment knife bowl lemon juicer hot pan tongs Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe