Sticky Baked Chicken Thighs with Lemon, Rosemary, and Garlic
Super easy to make and super delicious to eat, this recipe uses budget-friendly chicken thigh cutlets. The chicken takes on the flavours of the garlic, onion, lemons, and rosemary that it is cooked with resulting in a succulent dish that is perfect for a Sunday evening dinner.
How long will it take?
1 ¼ hours
What’s the serving size?
Serves 6
What do I need?
- 2 medium brown onions, peeled and roughly sliced
- 10 cloves garlic
- ½ cup white wine
- 2 lemons, cut into 5-millimetre-thick slices
- 4 sprigs rosemary
- 12 chicken thigh cutlets
- 1 tbsp salt
- 1 tsp freshly ground black pepper
How do I make it?
- Preheat oven to 200C.
- Add onion and garlic to the base of a baking dish that will fit the chicken thighs in a single layer. Gently pour in white wine. Arrange lemon slices and rosemary over the top of the onion and garlic.
- Remove excess moisture from chicken by patting well with paper towel. Sprinkle on both sides with salt and pepper and arrange chicken on top of the bed of onion, garlic, and lemon.
- Bake for 30 minutes, then spoon juices from the pan over the chicken to baste. Return to the oven for a further 20 minutes or until the juices run clear when the chicken is pierced with a skewer. If the skin is not golden-brown switch oven on to grill setting and grill for a few minutes.
- Serve chicken drizzled with juices from pan.
