Ingredients and Weight:
- 8 Chicken thighs (bone-in, skin-on) - about 2 pounds (900 grams)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil or vegetable oil
- 1 large lemon, zested and juiced
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total: 1 hour
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- In a shallow bowl, combine the flour, salt, and pepper.
- Dredge the chicken thighs in the flour mixture, coating both sides.
- In a baking dish, place the coated chicken thighs, skin-side up. Drizzle with olive oil.
- Sprinkle the lemon zest over the chicken and pour lemon juice around the pieces.
- Bake for 35-40 minutes or until the skin is crispy and golden brown.
- Serve hot with your favorite side dish or salad.
Nutritional Information:
(Based on average values; actual values may vary)
- Calories: 500-600 per serving (depending on portion size)
- Protein: 35-45 grams per serving
- Fat: 30-40 grams per serving (most of it from chicken fat and oil)
- Carbohydrates: 15-20 grams per serving (from flour coating)
Dish Characteristics:
- Crispy on the outside, juicy on the inside.
- The combination of lemon zest and juice enhances the flavor of the chicken.
- The dish is perfect for any meal of the day, especially as a main course with a side of vegetables or potatoes.
User Comments:
- "The chicken was so crispy and juicy! The lemon added a nice citrusy flavor." - John Doe
- "This is a great dish for a family gathering or a weekend dinner with friends." - Jane Smith
- "I loved the crispy skin! The recipe was easy to follow and turned out perfect." - Michael Johnson
Special Precautions and Tips:
- Make sure to use fresh chicken thighs with skin on for best results.
- Do not overcook the chicken, as it can become dry. Keep an eye on it during the last 10 minutes of baking to ensure it doesn't overcook.
- Adjust seasoning according to personal preference. You can add more salt or pepper if desired.
