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3 from 3 votes

Chicken with Lemon, Garlic and Basil

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4 -6 servings
Author: Emily Clifton - Nerds with Knives

Ingredients

  • 6-8 chicken thighs bone in, skin on (about 1 1/2 lb / 0.75 kg)
  • 1 tablespoon olive oil
  • Coarse kosher salt
  • Freshly ground black pepper
  • 6 garlic cloves finely chopped (about 3 tablespoons)
  • 1 small onion chopped (about 1/2 cup)
  • 2 tablespoons flour
  • 1/2 cup dry white wine 120 ml
  • 1 teaspoon honey
  • 3 tablespoons lemon juice from about 1 lemon
  • 1 1/2 teaspoons lemon zest finely grated (from 1 lemon)
  • 2 cups chicken broth 475 ml
  • 1 cup fresh basil leaves torn or coarsely chopped (about 1 large bunch) (more for garnish)
  • 1 lemon thinly sliced, for garnish

Instructions

  • Preheat your oven to 375ºF (190ºC).
  • Trim any excess fat from the chicken and pat them dry. Generously season each thigh on both sides with salt and pepper.
  • Pre-heat a heavy-bottomed skillet or dutch oven on medium-high for a minute and then add the oil. Add the thighs, skin-side down and cook until deeply browned (5-7 minutes). Don’t crowd the pan, work in batches if necessary. Turn and lightly brown other side (3-5 minutes). Remove thighs to a plate and set them aside.
  • Lower the heat to medium and if the chicken has released a lot of fat, remove most of it, leaving about a tablespoon and a half. Add onions and cook until just soft, 4-5 minutes. Add garlic and stir for one minute more. Add flour and stir it into the onions, cook for 1-2 minutes. Whisk in the wine and let it simmer for 3 minutes while scraping up any brown bits with a wooden spoon. Whisk in the broth, honey, lemon juice and zest and bring to a simmer. Taste sauce for seasoning, add salt and pepper as needed. Stir in half the basil and add back the chicken, skin-side up and place it, uncovered, into the oven. Cook for 25-35 minutes, or until chicken is cooked through (165º F / 74º C on an instant read thermometer). Sprinkle over the rest of the basil, garnish with sliced lemons and serve.
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