Lemony Garlic Chicken with Roasted Onions
Lemony Garlic Chicken with Roasted Onions
Ingredients
For the Marinade
- 1/4 cup olive oil
- 1/4 cup lemon juice, freshly squeezed
- 4 garlic, cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken and Onions
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 2 red onions, large, sliced into 1/2-inch rings
- 1/2 cup chicken broth, low sodium
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, tomato paste, dried oregano, dried thyme, kosher salt, and black pepper to create the marinade.
⏱️ 5 min
- 2
Add the chicken thighs to the bowl with the marinade, tossing to ensure each piece is well coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 3
Preheat your oven to 400°F. Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 400
- 4
Arrange the sliced red onions evenly in a single layer at the bottom of the prepared baking dish.
⏱️ 2 min
- 5
Place the marinated chicken thighs on top of the red onions. Pour any remaining marinade from the bowl over the chicken and onions. Pour the chicken broth around the chicken, into the dish.
⏱️ 3 min
- 6
Bake for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the onions are tender and caramelized. If desired, broil for the last 2-3 minutes to get a nice char on the chicken.
⏱️ 40 min•🌡️ 400
- 7
Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemony Garlic Chicken with Roasted Onions
Ingredients
For the Marinade
- 1/4 cup olive oil
- 1/4 cup lemon juice, freshly squeezed
- 4 garlic, cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken and Onions
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 2 red onions, large, sliced into 1/2-inch rings
- 1/2 cup chicken broth, low sodium
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, tomato paste, dried oregano, dried thyme, kosher salt, and black pepper to create the marinade.
⏱️ 5 min - 2
Add the chicken thighs to the bowl with the marinade, tossing to ensure each piece is well coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 3
Preheat your oven to 400°F. Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 400 - 4
Arrange the sliced red onions evenly in a single layer at the bottom of the prepared baking dish.
⏱️ 2 min - 5
Place the marinated chicken thighs on top of the red onions. Pour any remaining marinade from the bowl over the chicken and onions. Pour the chicken broth around the chicken, into the dish.
⏱️ 3 min - 6
Bake for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the onions are tender and caramelized. If desired, broil for the last 2-3 minutes to get a nice char on the chicken.
⏱️ 40 min•🌡️ 400 - 7
Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min