Garlic & Lemon Roast Chicken Thighs

“Tebo, you’ve done it again!A beautiful simple to do, tasty, recipe.I didn’t marinate them for 15 min I just put the skin side down in the baking dish I was going to use, poured the sauce over and left them in the fridge until cooking time, turned them over and baked them , middle rake for about 45 min.They were brown, crisp and good.I also added some pepperThanks Tebo”

“Tasty, different, and a good use for chicken thighs which can be inexpensive when on sale.My picky husband even liked them.Will definitely make again.”

“Excellent recipe!Highly recommended.Regarding the “difficult” part with pureeing, an easier method is substituting the garlic cloves with garlic powder.One clove equals 1/8th tsp. of garlic powder.Therefore, substitute 1/2 tsp. powder and no pureeing is required.I also marinated the chicken in the fridge for many hours which makes the chicken so much more tender & juicier!A keeper!”

“Extremly easy.Delightful and different taste.I would marinate the chicken longer.We had a glass of lime cooler with the chicken which seemed to help enhance the flavor.”

“This is a true winner, great exactly as written, andeven better than I hoped.I used my Magic Bullet type blender to puree the garlic with the other marinade ingredients.Quick and easy.I used boneless skinless thghs, and they cooked in the time prescribed.The flavor was great.If I hadn’t made it myself, I would have been hard put to identify the ingredients, they blended together so well into a pleasing whole.My husband loved this, too.BRAVO!We’ll be having this one often!Additional note: Tonight, I made a bed of cubed onions, red potatoes, and butternut squash, seasonedand tossed with olive oil, and roasted the thighs on that for about an hour and a quarter, having poured the remaining marinade over it all.The result was excellent.”

“Great!Would like to marinate longer.Kids loved it served with cooked spinach w/butter and couscous.Thank you!
Made it again, forgetting I had previously made it, and decided I would’ve given it 3 stars b/c it needs to marinate longer for better flavorand it seems unnecessary to puree marinade-instead just use garlic press (less to clean).Very mild flavor for families with young children.”

“Great marinade.I have made this several times now, and it is great every time.I marinade for several hours in the fridge and it turns out great.I have used fresh garlic and garlic salt to avoid the puree step, and the fresh pureed garlic is better, more flavor.A keeper!Thanks for posting!”

“I can’t believe how E A S Y this was. For once I had all the ingredients to a recipe, that’s a first. I cooked it in a glass baking dish and dumped the whole bag, marinade and all, into the dish. I used a lower temperature and forgot to turn it over but it was very delicious. Oh wait, you’re supposed to PUREE the marinade? Oops, I liked it the way it was =P”

“Excellent flavour for so few ingredients and such a simple preparation. I used 2 cloves of garlic and let the chicken marinate for 3 hours.The skin was nice and crispy – delicious!”

“I used the juice of 3 lemons, and used a teaspoon of bottled minced garlic. I also marinated the chicken in a bowl for about 4 hours, turning every half hour. I personally really loved this!! The skin was absolutely delicious, and my daughter scoffed it down, she thought it was great too! The only person who didn’t like it was my partner, but that’s just him, he thought it was too lemonny, still edible but too much lemon. Bugger him I say though lol, my tastebuds loved it :)”

“Really loved it…I thought the lemon and worcestershire really went well together.It’s a combination that I hadn’t really thought of before.I marinated my thighs in a plastic bag and swished the marinade around a few times for about 20 minutes since I had some rather big thighs.They took about 30 minutes to cook and the skin was SOOOOO good and crispy!I served them with some mashed red potatoes and Recipe #61830… a really delicious meal… Thanks for sharing!”

“Yumm!It does not get much easier than this, I used my imersion blender to “puree” the ingredients.Marinated for about 35 minutes (we did our evening walk during this time and preheated the oven before we left the house). Came home, popped them in the oven using our cooling racks on a cookie sheet for a broiler, cooked for 25 min, turned, cooked for 5, turned and broiled for 5 more.Came out moist and flavorful and tender, a great lemon-garlic flavor- the worcestershire did not overwhelme the flavor, served with pesto noodles and asparagus, a great quick meal, will make often.”

“I will do this again. Great for something easy to jazz up some chicken thighs (bone in and skin on) It made for yummy crispy skin! And the chicken was moist. Thank you for sharing.”

“SImple and delicious – I marinated the thighs for a couple of hours in the fridge, and used a hand blender to ‘puree’ the mix, which worked perfectly. Would recommend it to my friends in our ”foodie” club..”

“The chicken was okay. The kids didn’t like it. Won’t be making it again.”

“This was pretty good.I added some olive oil to the marinade.”

“Quick, easy and delicious.Worthy of serving to guests. My whole family loved this one.I served this with rosemary potatoes and a dinner salad.”

“This is an excellent way to serve chicken.I made this for my family and we all enjoyed it very much.I will do it again as it was simple to prepare. Thank you for sharing.”

“Loved it! But it needed longer than 35 minute to cook all the way through. I also used garlic powder rather than fresh and it was still good.”

“Everyone, including my picky 9 year old loved this chicken! Thanks for a great meal! I added the juice from the other half of the lemon that was left over, but left the rest of the recipe as is. Wonderful!”