Orange Marmalade From Spain
These lemon-garlic chicken thighs get a savory boost from lots of fresh thyme. The recipe takes just 15 minutes to put together and is ready after an hour in the oven.
INGREDIENT :
- 8 (7-ounce) bone-in, skin-on chicken thighs
- 1 medium lemon, plus more for serving
- 16 peeled garlic cloves, divided (from 1 large head)
- 1 (1/2-ounce) package fresh thyme sprigs, divided
- 3 tablespoons extra-virgin olive oil
- 1 ¼ teaspoons kosher salt, divided, plus more to taste
- ¾ teaspoon freshly ground black pepper
- 1 1/2 teaspoons honey, plus more to taste
RECIPE DIRECTION :
- Gather the ingredients.
- Preheat oven to 425°F. Pat chicken thighs dry with paper towels; set aside. Cut lemon in half lengthwise, then into thirds crosswise; discard seeds. Finely grate 4 garlic cloves on a microplane grater.
- Arrange lemon slices, grated garlic, remaining 12 garlic cloves, and half of thyme sprigs in a single layer in a 13- x 9-inch baking dish; toss briefly to disperse the grated garlic.
- Place chicken thighs over lemon mixture, skin side up, in a single layer. Drizzle chicken thighs with olive oil and season evenly with 1 teaspoon salt and the pepper.
- Bake until chicken skin is a deep golden brown and a thermometer inserted into thickest part registers 165°F, about 1 hour. Transfer chicken to a serving platter, reserving lemon mixture in the baking dish.
- Remove lemon pieces from baking dish and discard. Pour remaining drippings, including garlic cloves and thyme sprigs, into a blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening.
- Process until smooth, about 30 to 40 seconds. Add honey and remaining 1/4 teaspoon salt to sauce mixture and stir to combine, adding more salt or honey as desired.
- Remove thyme leaves from remaining sprigs and sprinkle evenly over chicken thighs. Serve thighs with sauce and additional lemon wedges, if desired.
