Lemon Garlic Maple Chicken (KFP)
ZESTY FLAVOR BOMB – BEST one pan chicken YET!Â
This chicken is sooo good. Full of incredible zesty lemon flavor with just a Touch of sweetness and a little bite.Â
That pepper and garlic just make everything burst with flavor.Â
Super easy to make. Can be done with any chicken but it’s particularly fantastic with bone in , skin on, chicken bottoms.Â
Freezes beautifully and the leftovers make for KILLER chicken salad. But truth, never really leftovers!Â
Can eat this all day. And that oil on the bottom with the onions and cooked lemons – LIQUID GOLD for shmearing all over your matzah or challah.Â
Ingredients
RECIPE:
Oil
2 large onions, sliced
2 tbsp. @kosher_taste minced garlic
1 tsp. Salt
1 tsp. Pepper
1 tbsp. Dried parsley
1 tbsp. Sweet paprika
1 XL lemon sliced in rounds
Chicken Bottoms (I use about 4-6 pieces)
For the liquid Gold:
3 tbsp @kosher_taste minced garlic
1.5 tsp. Salt
1.5 tsp black pepper
1 tbsp. Dried parsley
Zest of one XL lemon (more if you love lemon)
1 lemon juiced
2.5 tbsp. Maple syrup
1/3 cup oil
Instructions
In a large baking dish that’s been coated with oil, spread out your onions. Season with the salt, pepper, parsley, paprika and add in the garlic and mix very well and spread out again.Â
Place your lemon slices on top of the onions.
Then place your chicken pieces on top of the lemon slices.Â
In a smaller bowl, mix together all the liquid gold ingredients. Then shmear it all over the chicken tops and pour the extra over the whole dish.
Take a dampened piece of parchment paper and cover the chicken.
Bake on 375F for 45 minutes covered and then uncover and bake for another 35 minutes till golden and done.Â
Serve with all the juices from the pan.Â