Lemon Chicken Thighs with a Side of Caramelized Carrots

I saw this recipe, for lemon chicken thighs, a few weeks back when I was watching the Today show and thought I would try it. I have since tried it twice and it's really good.

I added a batch of caramelized carrots to the meal.

Give it a try yourself!

Lemon Chicken Thighs:

1 lemon

about 8 small skinless, boneless chicken thighs

kosher salt

freshly ground pepper

3 teaspoons olive oil, divided

1 Tablespoon minced shallot

1/2 garlic clove, minced

1/8 teaspoon crushed red pepper flakes

1/4 cup dry white wine (can omit if you don't have any)

1/2 cup chicken stock or broth

Preheat oven to 425 degrees.

Very thinly slice half of a lemon, discard any seeds.

Cut remaining lemon half into two wedges.

Season chicken thighs with kosher salt and pepper.

Heat 1 tablespoon of oil in large ovenproof skillet over medium high heat.

Cook chicken, keeping thighs folded, until halfway cooked. About 10 minutes.

Scatter half of the lemon slices over the chicken and the other half on bottom of the skillet.

The slices on the chicken will soften, the slices in the skillet will caramelize.

Transfer skillet to oven and roast until chicken is cooked through and lemon slices on bottom of skillet are caramelized, 10-15 minutes.

Remove from oven and transfer chicken to a platter.

Leave the softened lemons that were on the chicken in the skillet.

Return skillet to medium heat.

Add the shallot, garlic, and red pepper flakes.

Cook, stirring frequently and scraping up bit of chicken on bottom of skillet until fragrant, about 1 minute.

Remove skillet from heat and add the wine.

Return to heat and cook over medium heat until reduced by half, 1-2 minutes.

Add chicken stock/broth.

Cook until thickened, about 3 minutes.

Squeeze one lemon wedge over sauce in skillet.

Spoon warmed sauce over chicken thighs and top with the caramelized lemon slices.

While the chicken is cooking in the oven you can start the caramelized carrots.

Caramelized Carrots:

1 can of Le Sueur tender baby carrots, drained

1 tablespoon unsalted butter

1 1/2 tablespoons brown sugar

dash of kosher salt

Add butter, brown sugar, and kosher salt to pan and combine over medium heat.

Once the mixture is warmed and golden, add the carrots and stir to envelop in the sweet glazy goodness.

Transfer the chicken, carrots, and a green salad (if you fancy one) to a dinner plate and enjoy!

Bon Appetit!