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Ingredients
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4 cloves garlic, crushed
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2 teaspoons brown sugar
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1 teaspoon ground thyme
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1 teaspoon crushed dried rosemary
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½ teaspoon ground Jamaican allspice
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salt and freshly ground black pepper to taste
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4 bone-in, skin-on chicken thighs
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2 tablespoons olive oil
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1 cup chicken stock
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2 lemons
Directions
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Mix garlic, brown sugar, thyme, rosemary, allspice, salt, and pepper together in a bowl. Pat chicken dry and rub with the spice mixture. Refrigerate for 30 minutes.
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Heat olive oil in a skillet over medium-high heat. Add chicken thighs, skin-side down, and cook until crisp, about 4 minutes. Flip. Pour chicken stock around the thighs. Squeeze juice of 1 lemon into the skillet. Slice the second lemon and arrange over the thighs.
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Cover and simmer until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Discard lemon slices and serve.
Cook's Notes:
You can try using fresh herbs instead of dry (I haven't).
Adjust the amount of garlic and lemon juice according to your taste.
Nutrition Facts (per serving)
268 | Calories |
18g | Fat |
10g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 268 | |
% Daily Value * | |
Total Fat 18g | 24% |
Saturated Fat 4g | 21% |
Cholesterol 66mg | 22% |
Sodium 387mg | 17% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 3g | 10% |
Total Sugars 3g | |
Protein 19g | 38% |
Vitamin C 43mg | 48% |
Calcium 61mg | 5% |
Iron 2mg | 12% |
Potassium 231mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.