Baked Lemon Chicken Thighs


8 chicken thighs

1 onion

1 lemon

100ml of white wine

3 garlic cloves

dried rosemary

fresh or dried thyme

100ml extra virgin olive oil

4 medium potatoes special for roasting

Salt and freshly ground black pepper (to taste)


We start by preheating the oven to 200ΒΊ C.

Peel the onion and cut it into 0.5 cm rings. Separate the onion rings and place them in a baking dish. Wash and slice a lemon. Chop one half and squeeze the juice from the other half. We bathe the onion with the juice of half a lemon.

Put the chicken thighs on the bed of onion, the chopped lemon, the fresh thyme and the halved garlic cloves (no need to peel them).

In a mortar, chop the dry rosemary and mix it with half the white wine, the 50 ml. of extra virgin olive oil, salt and pepper. Stir well to mix the ingredients. Brush the meat with the rosemary mixture and cover the tray with the rest.

We bake with heat up and down, without hot air so as not to dry out the chicken. The time more or less 40 – 45 minutes at 200ΒΊ C in the middle tray. Be careful because each oven is different and yours may need to vary the temperature. During baking we water with the remaining half of the white wine, so that it always has a little liquid and does not stay dry.

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