Herb‑Seasoned Lemon Chicken Thighs

Ingredients

• 1 untreated lemon
• 4 Garlic cloves
• 3 onions
• 4 chicken thighs
• Salt
• Pepper
• 0.5 tsp sweet paprika
• olive oil
• 200 ml dry white wine
• 200 ml chicken stock
• a handful of thyme

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with top and bottom heat.

2. 2.

   Rinse the lemon under hot water, pat dry, slice thinly. Smash the garlic cloves. Peel the onions and cut them lengthwise into wedges.

3. 3.

   Wash the chicken thighs, pat dry, split at the joint, season with salt, pepper, and paprika, then sear in a hot pan with oil until golden brown on all sides. Remove and set aside. Add the onions, garlic, and lemon slices to the pan, sauté while stirring occasionally, deglaze with wine and stock, season again, return the chicken and thyme, and bake for 30–35 minutes. During the last 15 minutes, sprinkle more thyme around the chicken.

4. 4.

   Taste, garnish with fresh thyme, and serve.