Lemon Herb Chicken Thighs
Serves 420 mins prep60 mins cook
A delicious recipe featuring lemon herb chicken thighs served alongside Caesar Brussels sprouts salad and roasted mini red potatoes. The chicken is marinated in olive oil and seasonings, then baked until crispy. Potatoes are boiled and roasted, while fresh Brussels sprouts are tossed with homemade Caesar dressing and crouton crumbs for a complete meal.
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What you need
Instructions
1: Preheat oven to 425°F. 2: In a bowl, mix olive oil, seasonings, lemon zest, and juice. 3: Add chicken to the bowl and coat all sides. 4: Place chicken in an oven-safe baking dish and bake for 30-40 minutes until the internal temperature reaches 165°F. 5: Cut mini red potatoes in half and boil in lightly salted water until almost fork tender. 6: Drain potatoes and place them on a baking sheet, then cover with olive oil and seasonings. 7: Bake potatoes in the oven for 20-25 minutes or until desired crispiness. 8: Coat bread cubes with olive oil and seasonings, then bake for 8-10 minutes until crispy. 9: In a food processor, pulse croutons to create crumbs. 10: Whisk together anchovy paste, mustard, and minced garlic in a bowl. 11: Add mayo, Worcestershire sauce, lemon juice, and Parmigiano-Reggiano to the bowl and whisk until combined. 12: In a large bowl, toss Brussels sprouts with Caesar dressing, crouton crumbs, and remaining Parmigiano-Reggiano.View original recipe