Lemon garlic chicken thighs

Yield: 4 servings

Measure Ingredient
8 Chicken thighs
1 Juice of 1 lemon
1 Clove garlic, crushed
½ teaspoon Dried thyme leaves
White pepper
10 Cherry tomatoes
2 tablespoons Butter or margarine

Wash and pat dry chicken. Put chicken in a bowl. Toss the thighs with a mixture of the lemon juice, crushed garlic and thyme. Make sure all sides are coated. Refrigerate chicken for 2 hours or more- turn pieces at least once. Place thighs on a rack in the baking pan, skinside up. Sprinkle with salt and pepper. Bake at 425 deg. for about 30min. Halve cherry tomatoes.

Melt butter in a skillet. Add tomatoes. Cook 1 to 2 minutes to heat through. Put chicken on serving platter. Spoon on sauteed tomatoes. Serve immediately.

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