RECIPE ALERT: Lemon Baked Chicken

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With all of the prepping and cooking for the holidays finally over, wouldn’t it be great to create a dish that requires little time and effort? Our lemon baked chicken is the perfect solution! The “men in blue” are enjoying a zesty, yet savory meal, while our kitchen staff can regroup after a very busy holiday.

Lemon Baked Chicken
 
1½ lbs. boneless skinless chicken thighs
1/3 cup extra virgin olive oil (plus more for pan)
Juice of 1½ large lemons, plus 5-6 slices of lemon
1 medium onion, chopped
3 cloves garlic, chopped
1 tsp dried thyme
1 tsp dried oregano
Kosher salt & pepper
Chopped Italian parsley for garnish
Fresh rosemary (for plating)

Directions: Preheat oven to 375F.  Lightly drizzle olive oil in a glass baking dish or enamel pan. Add chicken thighs and set aside. In a large bowl, mix together olive oil, lemon juice, onion, garlic, thyme and oregano until well combined. Pour onion mixture over chicken and toss to coat. Nestle lemon slices around the chicken and season with salt and freshly cracked pepper.  Put chicken in the oven and bake for 30-40 minutes (depending on the thickness of the chicken), until chicken is thoroughly cooked and the juice is bubbling. Cover the pan and let the chicken rest for 5 minutes. Sprinkle the dish with fresh parsley and then plate the chicken on a pile of rosemary. Serve and enjoy!

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