Garlicky Lebanese Chicken Thighs
This recipe is so simple that I make it weekly. I’ve also learned to freeze my (pre-peeled) garlic cloves so they don’t burn. I know you’ll love this Garlicky Lebanese Chicken Thighs recipe for its deliciousness and also its simplicity! The cloves of garlic will turn into pillows of amazingness!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2 1x
- Category: Dinner
Scale
Ingredients
- 1 tbsp garlic oil
- 2 tbsp ghee
- 4 chicken thighs
- 1 Vidalia onion cut into quarters.
- A handful of baby carrots
- 2 Roma tomatoes cut in half
- 15 whole cloves of garlic
- oregano
- Juice of one fresh lemon (sift the seeds out)
- salt and pepper to taste
Instructions
- Heat the oven to 500 degrees.
- Glaze the bottom of a cast-iron pan with about two teaspoons of garlic olive oil.
- Add the four chicken thighs together, but try to give them space.
- In between the thighs, wedge in your onions, carrots, garlic cloves and tomatoes. Add at least one or two garlic cloves on top of the thighs.
- Juice the lemon over the thighs.
- Drizzle more garlic oil over the top of the thighs (about two tbsp)
- Drizzle the ghee over the thighs.
- Generously sprinkle oregano over the dish, plus salt and pepper to taste.
- Stick in the oven for 30 minutes.
- Reduce heat to 350 and cook for 20 minutes until cooked to 165 degrees.
- Increase oven to Broil (to crisp up the skins) and cook for five minutes or until crispy.
- Remove and enjoy!
Nutrition
- Serving Size: 2
- Calories: 544
- Fat: 40g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
Keywords: Chicken Thighs