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Roasted Chicken Thighs with Lemon
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35 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
(?)
Has meat from:
chicken thigh
gluten-free chicken stock
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken thigh
gluten-free chicken stock
vegetarian
(?)
Not vegetarian due to:
chicken thigh
gluten-free chicken stock
pescatarian
(?)
Not pescatarian due to:
chicken thigh
gluten-free chicken stock
paleo
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fat (total lipid) as 51.5% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.4% of RDA
• Calories: 24.8% of RDA
• Carbs: 1.0% of RDA
• Fat (total lipid): 51.5% of RDA
• Fiber: 1.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 38.2% of RDA
• Sodium: 19.1% of RDA
• Sugar: 2.6% of RDA
• Vitamin A (IU): 4.8% of RDA
• Vitamin B6: 30.3% of RDA
• Vitamin C: 7.6% of RDA
• Iron: 0.7% of RDA
• Magnesium: 11.0% of RDA
• Manganese: 1.3% of RDA
• Niacin: 45.2% of RDA
• Potassium: 11.3% of RDA
• Zinc: 16.2% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
2.02
g
Calories
372
 
Fiber
0.374
g
Iron
0.134
mg
Protein
32.3
g
Sodium
257
mg
Sugars
0.639
g
Fat (total lipid)
23.6
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
whole
+
-
 
 
4
whole
+
-
 
skin-on, boneless. can use 8 small ones.
 
3
tsp
+
-
 
divided.
 
3
sprigs
+
-
 
 
1
tbsp
+
-
 
minced.
 
1/2
cloves
+
-
 
minced.
 
1/8
tsp
+
-
 
 
1/4
cups
+
-
 
such as Sauvignon Blanc.
 
1/2
cups
+
-
 
low sodium if possible.
 
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PREPARATION
1.
Preheat oven to 425°F.
2.
Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges.
3.
Season chicken thighs with salt and pepper.
4.
Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down.
5.
Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
6.
Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize).
7.
Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
8.
Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.).
9.
Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.
10.
Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes.
11.
Add broth; cook until thickened, about 3 minutes.
12.
Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired.
13.
Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 372
Protein 32.3 g
Carbohydrates 2.02 g
Iron 0.13 mg
Fiber 0.37 g
Calcium 4.47 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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