Are you ready for an unforgettable culinary experience? If so, this double lemon chicken recipe from the New York Times is the perfect embodiment of a classic dish re-imagined with a zesty twist. Bursting with flavor and perplexity, this recipe makes the perfect finishing touch to any meal.
This thoughtful and balanced combination of lemon, garlic, and herbs brings out a complex profile of flavors, while the double-cooking method ensures succulent, melt-in-your-mouth chicken. All of this without the hassle of a long and drawn out preparation process.
So if you’re looking to impress everyone at the dinner table, this classic is sure to do the trick.
-2 pounds of boneless, skinless chicken thighs
-4 cloves of garlic, minced
-½ teaspoon fresh oregano, minced
-1 lemon, juiced
-1/3 cup extra-virgin olive oil
-Salt and freshly ground black pepper, to taste
1. Preheat oven to 350 degrees Fahrenheit.
2. In a bowl, combine garlic, oregano, lemon, olive oil, salt, and pepper.
3. Place chicken in a baking dish, pour marinade over chicken and turn to coat.
4. Bake in preheated oven for 30 minutes, flipping chicken once.
5. Increase oven temperature to 425 degrees Fahrenheit. Brush chicken with remaining marinade and bake additional 10 minutes.
6. Remove chicken from oven and let cool before serving. Enjoy!
Try this double lemon chicken recipe to achieve brighter flavors than ever before. Play around with classic recipes to bring out new depths and layers of flavor. Enjoy the dish prepared in one pot and the complexity of the flavors packed into the meal.
This recipe serves as a fantastic refresher of classic dishes. Not only is it fast and easy to make, but also healthier and more delicious. This dish is sure to become a favorite that you make again and again!