Best 2 Flattened Chicken Thighs With Roasted Lemon Slices Recipes

Tantalize your taste buds with our delectable Flattened Chicken Thighs with Roasted Lemon Slices, a culinary symphony that harmonizes savory chicken, zesty lemons, and a medley of aromatic herbs. This dish is not just a feast for the palate, but also a visual masterpiece, adorned with vibrant lemon slices that add a pop of color and a burst of citrusy flavor. Accompany your chicken with a trio of tantalizing side dishes: a refreshing Cucumber and Tomato Salad, a creamy and indulgent Avocado Ranch Dressing, and a hearty Quinoa Pilaf that's bursting with nutty goodness. Each recipe is carefully crafted to complement the main course, offering a harmonious blend of flavors and textures that will leave you craving for more.

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ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY

Roasted Chicken Thighs With Lemon, Thyme and Rosemary image

The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what's convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.

Provided by Florence Fabricant

Categories dinner, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

12 chicken thighs, bone in and skin on
1 medium onion, peeled, quartered vertically and sliced 1/4-inch thick vertically
1 cup peeled garlic cloves (about 40)
1 lemon cut in 1/4-inch-thick slices, seeded
15 fresh thyme sprigs
4 (3-inch) rosemary sprigs
2 tablespoons kosher salt, or to taste
2 teaspoons ground black pepper

Steps:

Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they're completely under the chicken.
Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 38 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 0 grams

SPICE RUBBED FLATTENED ROAST CHICKEN

Spice Rubbed Flattened Roast Chicken image

This Moroccan-inspired roast chicken will become your new favourite Sunday night dinner. Making the whole meal in a roasting pan means you can just pop it in the oven and forget about it!

Provided by Gay Lea Foods Co-operative(R)

Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

⅓ cup Gay Lea Spreadables Butter, Cinnamon & Brown Sugar
1 tablespoon minced fresh ginger
1 tablespoon finely grated lemon zest
2 teaspoons ground cumin
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
1 (2 1/2 to 3 pound) whole chicken
1 pound baby potatoes
2 large carrots, scrubbed and sliced
2 large parsnips, scrubbed and sliced
2 green onions, roughly chopped

Steps:

Preheat oven to 400 degrees F (200 degrees C). Blend Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.
Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef's knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. Place chicken, cut-side-down in a roasting pan.
Melt 3 tablespoons (45 mL) butter mixture; toss with potatoes, carrots, parsnips, and green onions. Scatter around chicken.
Carefully loosen skin over breast meat, legs, and thighs using fingertips. Spread remaining butter mixture evenly under and over skin of chicken.
Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat).
Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.

Nutrition Facts : Calories 457.7 calories, Carbohydrate 33.2 g, Cholesterol 101.6 mg, Fat 22.8 g, Fiber 6.4 g, Protein 30.8 g, SaturatedFat 7.8 g, Sodium 343 mg, Sugar 8.2 g

Tips:

Brine the chicken thighs: Brining the chicken thighs in a mixture of water, salt, and sugar helps to tenderize and flavor the meat. You can brine the chicken thighs for up to 24 hours, but even a few hours will make a difference.
Use a heavy-duty skillet: A heavy-duty skillet will help to evenly cook the chicken thighs and prevent them from sticking. A cast-iron skillet is a great option.
Sear the chicken thighs until they are golden brown: Searing the chicken thighs helps to develop flavor and caramelize the skin. Be sure to sear the chicken thighs for several minutes per side, or until they are cooked through.
Roast the chicken thighs with lemon slices: Roasting the chicken thighs with lemon slices helps to brighten the flavor of the chicken and add a bit of acidity. You can also add other vegetables to the roasting pan, such as potatoes, carrots, or onions.
Serve the chicken thighs immediately: The chicken thighs are best served immediately after they are cooked. You can serve them with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Flattened chicken thighs are a delicious and easy-to-make dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that will impress your friends and family.