Juicy baked chicken thighs with lemon and olives
Ingredients
- 1 tbsp vegetable oil
- 4-6 chicken thighs
- Salt, to taste
- Black pepper, to taste
- 8 garlic cloves
- 1 onion, chopped
- 2 lemons
- 1-2 sprigs thyme
- 80g olives
- 1-2 tsp paprika, ground
- 250 ml chicken stock, or water
Utensils
- knife
- frying pan
- lemon squeezer
- cutting board
- casserole dish
Instructions
- Heat the oil in a frying pan over medium-high heat.
- Season the chicken with salt and pepper.
- Then place in the pan skin-side down.
- Fry the chicken thighs for 6 to 7 minutes and turn to the other side .
- Add the whole peeled garlic cloves.
- Fry for another 2-3 minutes.
- Remove the thighs and place on a plate.
- Cut the onion into half rings, one lemon into thin slices.
- Chop the thyme.
- Slice the olives.
- Add the onions, lemon, thyme and olives to the pan.
- Season lightly with salt and pepper and sprinkle with paprika.
- Fry for 4-6 minutes.
- Squeeze the citrus juice from the second lemon .
- Pour the broth and lemon juice into the pan.
- Stir well and bring to the boil.
- Place the chicken in a casserole dish.
- Pour over the prepared sauce.
- At 180°C for about 25-35 minutes bake.
- If the pan you use is suitable for the oven, the chicken and the Just put the garlic back in the pan.
- Place the oven-safe pan in the oven.
- The baked chicken thighs make a great accompaniment to a side dish like rice.
