•Ok, so I’m the only one that refers to this as “my famous lemon chicken” , but once you make it you can refer to it as your famous lemon chicken too. You can dress it up for company with a nice potato au gratin and grilled asparagus or dress it down with some oven baked fries and a salad. The dijon and lemon marinade has a spicy citrus kick to it and would also be great on halibut or salmon. This is my hubby’s favorite.8 chicken thighs bone-in skin on-rinsed with cold water and patted dry with paper towel 1/4 cup water or white wine 1 tbls dijon mustard 1 large lemon zested and juiced-save the shell to add to pan 3 sprigs of fresh thyme removed from stems 2 garlic cloves finely minced 2 tbls olive oil pinch of red pepper flakes-as much or as little as you like 1/4 tsp salt 1/4 tsp pepper serves 4 prep and cooking time 1 hour 15 min-approx 400°
Pre-heat oven to 400° Place your rinsed chicken in a 9×13 baking dish along with the water or wine. Mix the olive oil, dijon, lemon juice, zest, garlic, thyme, and red pepper flakes together in a small bowl.
Spoon the mixture (about a tsp each) under the skin of the chicken and pull the skin back over tautly.
Sprinkle the chicken with salt and pepper, toss the lemon shells into the pan and put in the oven 45 min -1 hour until the internal temp reaches 165° making sure to baste the chicken at least twice and adding more liquid to the pan if needed♥Enjoy
•all of the steps up until cooking can be done in the morning and put in the fridge until later. Pull pan out a let sit at room temperature for 15 min before you put it in the hot oven.