Roasted Lemon Chicken is Exactly What You Want for Dinner

By
Mona R
-

This roasted chicken is simple yet elegant, and absolutely scrumptious.

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🍋POLLO ASADO AL LIMÓN🍋 _ No pienses que hacer esta receta es complicado, todo lo contrario, vas a alucinar de lo rápida, fácil y además sin ensuciar prácticamente. _ *Precalentamos el horno a 190° *En el vaso de la túrmix, metemos 4 ajos pelados, el zumo de un limón pequeño, un buen chorro de aceite de oliva virgen extra y otro de vino blanco, unas ramitas de tomillo (solo las hojitas sin las ramas) y sal. *Trituramos bien. *En una fuente para horno, disponemos 1 cebolla, 3 patatas y un limón a rodajas. *A continuación, 3 contramuslos de pollo partidos en 2 trozos y salpimentados. *Pintamos el pollo con la mezcla por los dos lados. *Llevamos al horno y lo tendremos unos 20min por un lado, le damos la vuelta, al pollo y otros 20 min. *Iremos rociando el jugo que vaya soltando para que no se seque. *Encendemos el grill y horneamos hasta dorar bien el pollo. *Una vez hecho, lo dejamos reposar unos 10min. – – #polloasadoallimon #polloallimon #polloasado #recetafacil #recetasaludable #recetasana #pollo #limon #polloalhornoconpatatas #rico #helthyfood #lemonchicken #roastedlemonchicken #chicken #lemon

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Ingredients:

  • 4 large skin-on bone-in chicken thighs
  • 1 lemon
  • Salt and pepper to taste
  • 2 teaspoons of olive oil
  • 1/2 minced shallot
  • 3 sprigs of thyme
  • 1/4 cup of dry wine
  • 1/2 cup of broth

Instructions:

  1. Start by taking the chicken out of the fridge and bring it to room temperature, about 15 minutes. This will make it easier for the skin to crisp.
  2. Season the chicken with salt and pepper to your taste.
  3. Put the oil into an oven-friendly skillet, and then put the chicken in skin side down.
  4. Turn the heat onto medium heat and cook for about 10 minutes.
  5. While the chicken cooks, slice the lemon into thin rounds.
  6. After 10 minutes, put half the lemon pieces onto the bottom of the skillet and the other half on top of the chicken and immediately transfer the pan to a 425 F oven.
  7. Cook for another 6-8 minutes or until a thermometer reads close to 165 F.
  8. Take the chicken and lemons out of the pan and put the skillet back onto medium heat.
  9. Put in the shallots and thyme and cook for about 1 minute.
  10. Turn off the heat, add in the wine, and cook back on medium heat for 1-2 minutes.
  11. Add the broth, cook for 2-3 minutes, and then put the chicken back in and serve.