One-pan Lemony Chicken Bake

Ingredients

This is what I like to call one of the confidence-builder meals in my cookbook. Like… make this once and you’ll feel like a total superstar in the kitchen (I even wrote that in the book, page 119!).

The flavor combo is next level: lemony, garlicky and it makes your whole house smell like you did that thing. Serve it with salad, veggies, mashed potatoes, rice, or if you’re watching carbs, I had mine with my Kaizen high protein, low carb rice.

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Here’s what you need:

2 pounds bone-in, skin-on chicken thighs

3 tbsp olive oil

Salt & pep

1 shallot, minced

3 tbsp fresh dill, finely chopped

5 garlic cloves, minced

1 tsp lemon zest

2 tbsp Dijon mustard

1/4cup grated pecorino

2 lemons

2 tbsp parsley, chopped (for garnish)

4 lemon wedges (for garnish)

Here’s how I made it:

1.Preheat oven to 425°F.

2.Pat the chicken dry and place in a baking dish.

3.Massage with 2 tbsp olive oil, season with salt + pepper.

4.Add shallot, dill, garlic, lemon zest, mustard, pecorino, and 4 tbsp lemon juice.

5.Rub everything into the chicken. Let sit for 30 mins to 2 hrs if possible.

6.Pour the remaining 2 tbsp lemon juice over the top + drizzle with the last tbsp of olive oil.

7.Bake for 30-35 mins. Baste with pan juices, then bake 10-15 more until golden and cooked through.

8.Spoon the drippings over the top, garnish with parsley + lemon wedges, and serve!

ENJOY!