Garlic Lemon Chicken Thighs Recipe
Ingredients
- 4 cloves garlic (or more, if you like), minced
- ½ onion, finely chopped
- some chestnut mushrooms, sliced
- 1-2 tbsps. whole-grain mustard
- 6 large chicken thighs, excess skin and fat trimmed off
- 1 tbsp. Italian-style dried herb mix
- roughly 1 pint of cold chicken stock, preferably home-made and concentrated (taste your stock before adding, to determine how much salt to add later)
- 1 lemon, halved and squeezed
- salt
- a little black pepper (about ⅛ tsp.)
- a good dash of lemon pepper
Instructions
- Preheat the oven to Gas Mark 6 (400°F/200°C).
- Scatter garlic, onions, mustard and mushrooms in a rectangular baking dish, about 9 x 13“.
- Place chicken on top.
- Sprinkle with the dried herbs.
- Pour the cold chicken stock on top. Mine was cold so it was in a jelly-like state – I just smooshed it over the top, and used a spoon to push stock in between the chicken pieces.
- Sprinkle the lemon juice over everything.
- Sprinkle with the salt and peppers.
- Bake for 45-50 minutes, or until done (internal temperature should be 165°F/75°C minimum).
- Serve with plain boiled white rice, and vegetables of choice.
