Garlicky Lebanese Chicken Thighs

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All I know, is there can never be too much garlic. Never in my life have I said “this is too garlicky” or “I can’t eat this, my breath will stink and nobody will like me.” Nope. People be damned, I will eat ALL the garlic. I came across this original recipe here, and I don’t know what magnetized me about it, but all I could think was, damn, if I throw it in a cast iron pan, double the garlic, nix the carbs and add ghee, this is gonna be cray.

So here it is. The most simple and delicious chicken thigh dish you’ll ever make. I made this three times in two weeks and I would have made it more if I didn’t run out of chicken! Oh and the garlic gloves get amazing — they turn into little morsels of pillowy deliciousness.



Garlicky Lebanese Chicken Thighs
Serves 2
You'll fall inlove with these garlicky chicken thighs baked in garlic, oil, and onions, and broiled to create the perfect crispy skin.
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Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Ingredients
  1. Garlic olive oil
  2. 2 tbsp ghee
  3. 4 chicken thighs
  4. One vidalia onion cut into quarters.
  5. A handful of baby carrots
  6. 2 roma tomatoes cut in half
  7. 15 whole cloves of garlic
  8. Oregano
  9. Juice of one fresh lemon (sift the seeds out)
  10. Salt and pepper
Instructions
  1. Heat the oven to 500 degrees.
  2. Glaze the bottom of a cast-iron pan with about two teaspoons of garlic olive oil.
  3. Add the four chicken thighs together, but try to give them space.
  4. In between the thighs, wedge in your onions, carrots, garlic gloves and tomatoes. Add at least one or two garlic cloves on top of the thighs.
  5. Juice the lemon over the thighs.
  6. Drizzle more garlic oil over the top of the thighs (about two tbsp)
  7. Drizzle the ghee over the thighs.
  8. Generously sprinkle oregano over the dish, plus salt and pepper to taste.
  9. Stick in the oven for 30 minutes.
  10. Reduce heat to 350 and cook for 20 minutes until cooked to 165 degrees.
  11. Increase oven to Broil (to crisp up the skins) and cook for five minutes or until crispy.
  12. Remove and enjoy!
Notes
  1. The cloves of garlic will turn into pillows of amazingness.
Adapted from Buttoni
Adapted from Buttoni
http://www.wickedstuffed.com/
 I’ve also made it with half the chicken (breasts + drumsticks) and it turned out lovely too, BUT I like the thighs better. They’e crispy and moist and just seem to really absorb all the flavors perfectly in their small portions.

garlicky lebanese chicken


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Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)

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