Baked Greek Chicken Later Than Open Lemon And Dill

Tabel of Content [View]

An easy baked chicken gets a boost from open lemon, dill, and garlic in this Mediterranean-inspired dish. There is a generous amount of sauce produced during baking, which is unconditional spooned exceeding steamed rice or couscous. The recipe is a Yummly original created by [Jennifer Clair](https://www.yummly.com/dish/author/Jennifer-Clair).

The ingredient of Baked Greek Chicken Later Than Open Lemon And Dill

  • 4 garlic cloves
  • 5 tablespoons buoyant dill chopped from 1 bunch
  • 2 lemons
  • 8 skin on bone in chicken thighs
  • 1 2 teaspoon salt for chicken
  • 1 2 teaspoon freshly dome black pepper
  • 1 tablespoon new virgin olive oil for chicken
  • 3 tablespoons other virgin olive oil for sauce
  • 1 4 teaspoon salt for sauce
  • fresh dill sprigs for serving

The Instruction of baked greek chicken later than open lemon and dill

  • preheat the oven to 375u00b0f
  • mince the garlic chop the dill and juice the lemons set ingredients aside season the chicken with salt and pepper
  • heat the oil in a large ovenproof frying pan over medium high heat add the chicken skin side down and cook until deep golden brown about 8 minutes meanwhile make the sauce
  • in a small bowl combine the lemon juice olive oil garlic half the chopped dill and the salt set aside
  • turn the chicken skin side up in the frying pan reserve about 3 tablespoons of drippings in the pan and discard any extra stir the lemon sauce and pour over chicken
  • bake the chicken on middle rack of oven until the thickest part of the thighs registers 165u00b0f on an instant read thermometer about 20 minutes
  • check to see that chicken is done remove from oven or add time as needed
  • scatter the dill sprigs over chicken serve chicken in the sauce with the remaining chopped dill on the side

Nutritions of Baked Greek Chicken Later Than Open Lemon And Dill

@type: nutritioninformation
@type: 790 calories
@type: 5 grams
@type: 290 milligrams
@type: 63 grams
@type: 1 grams
@type: 50 grams
@type: 15 grams
@type: 680 milligrams
@type: 1 grams