Pan-fried for golden skin, then baked and finished with a mouthwateringly sweet, tangy and citrusy sauce.

FOR THE HONEY LEMON SAUCE:

FULL RECIPE  & NUTRITION INFO HERE

Honey Lemon Garlic Pepper Chicken Thighs

BEGINNER-FRIENDLY RECIPE

WHAT YOU WILL NEED:

Chicken thighs with no skin or bone in.

SEASON CHICKEN

1

Sprinkle chicken thighs with salt, pepper and garlic powder on both sides.

PAN-FRY CHICKEN

2

Cook for 4 minutes on each side, until a golden crust forms.

PREPARE SAUCE

3

Grate lemon zest, juice lemon and combine both in a mixing bowl.

PREPARE SAUCE

4

Add in diced garlic and honey and whisk using a fork until well combined and smooth. Set aside.

ADD SAUCE TO CHICKEN

5

Transfer pre-cooked chicken thighs to a baking tray. Pour the honey lemon garlic sauce evenly over the chicken.

BAKE CHICKEN

6

Place in hot oven on middle shelf. Set the timer for 7 minutes.

BASTE CHICKEN

7

Take the tray out and baste the meat with sauce. Place back in the oven for another 7 minutes and repeat with the basting.

BAKE CHICKEN

8

Cook for the final 5 minutes, remove from the oven and transfer the chicken to a serving plate.

REDUCE SAUCE

9

Pour the sauce from the baking dish into the used frying pan. Bring to a boil, cook for 5 minutes, stirring frequently, until it reduces by half.

VOILA!

10

Finally, pour the reduced sauce over the chicken and serve.

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