With its short ingredient list and quick preparation time, this lemon chicken recipe is sure to become a week night favorite in your busy household.
1 pound chicken thighs
4 – 6 lemons (the number depends on the size of the lemon and how much juice is extracted)
1 small onion cut into pieces
2 tablespoons of butter or margarine
1 tablespoon of olive oil
1 teaspoon of garlic powder
1 teaspoon oregano
1 teaspoon kosher salt
1 teaspoon black pepper
Preheat the oven to 325 degrees. In a glass casserole dish, place the butter or margarine and the onion in the bottom of the dish. Arrange the chicken thighs on top of the onion pieces. Squeeze the lemon juice on top of the chicken. If desired, arrange the squeezed lemon halves between the chicken pieces in the baking dish. Sprinkle the garlic powder, oregano, salt and black pepper on top of the chicken. Finally, drizzle the olive oil over the chicken thighs. Bake the chicken for 30 45 minutes or until the internal temperature is between 165 and 170 degrees.
When the dish is finished baking, the chicken will be slightly crispy and brown on the outside and moist and juicy inside. The remaining lemon butter sauce makes a mouth-watering topping for a rice side dish.