Crispy Chicken Thighs

*Adapted from a Lourdes Castro Recipe

(GF) • Serves 2

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This recipe is simple and delicious! It is perfect for any night of the week, yet is exciting and flavorful enough to serve when guests come over. The chicken is cooked through and then finished off in the broiler until the skin is crispy and golden. If you like crispy onions, you will love the onions served with this dish.

Ingredients Method

  • 1 ½ pound chicken thighs, skin on

  • 4 medium carrots, chopped

  • 1 large yellow onion, sliced  

  • 8 cloves garlic, peeled

  • 1 lemon, cut in half

  • Olive oil

  • ½ teaspoon paprika

  • Salt and pepper

















1. Preheat oven to 375F. Pat chicken dry with a paper towel. Toss chicken in olive oil, salt, pepper, and paprika.

2. Lay peeled garlic out on a dried baking pan. Place chicken on top of the garlic making sure the meat is covering the garlic so that it doesn’t burn. Lightly season the chicken again.

3. Bake the chicken for 30 minutes then finish it off in the broiler for 5 minutes.

4. On a separate baking sheet, place onions, carrots, and lemon halves. Drizzle lightly with olive oil and season with salt and pepper. Bake in the oven for 35 minutes at 375F until crispy and golden. Drizzle warm lemon juice over chicken and vegetables.