This is a delicious, healthy recipe for moist chicken with lots of herb flavor. I like to use bone-in, skin-on chicken thighs because they stay so much more moist. We enjoyed this dish served over whole wheat pasta but it would be great with brown rice or other whole grains like quinoa or barley as well. To stay low carb just serve this up with a salad or another vegetable like green beans or even over riced cauliflower. The sauce is so tasty!
Garlic Herb Chicken
Course: MainCuisine: AmericanDifficulty: Intermediate8
servings15
minutes20
minutes240
kcal19
15
6
Ingredients
1 Tablespoon Avocado Oil if using skinless chicken.
8 chicken thighs (I like bone in, skin on)
Salt and pepper to taste
1 medium yellow onion, diced
3 cloves garlic, minced
3 large sprigs fresh thyme
3 large springs of rosemary, chopped
Juice of one lemon
2 cups chicken stock
4 large carrots, cut into 1/4 inch rounds on the diagonal
2 cups spinach* optional
Directions
- Heat oven to 400.
- Season both sides of chicken thighs with salt and pepper to taste.
- Heat oil in a large, oven-safe skillet over medium heat.
- Place chicken thighs in the hot pan and sear for 4-5 minutes on each side until golden brown.
- Remove chicken and set aside, then return skillet to burner over medium-high heat.
- Sauce
- Add onion & carrots to the skillet. Sauté until onion is translucent, about 5 minutes. If skillet looks dry add a drizzle of oil.
- Add garlic to skillet and cook about 1 minute more. Don’t let it burn.
- Pull leaves off of thyme sprigs and add thyme and rosemary to the skillet.
- Add salt and pepper to taste.
- Add lemon juice, chicken stock and to onions and stir to combine. If using spinach add that now too. Bring mixture to a simmer.
- Once simmering, return seared chicken thighs to pan and spoon some of the broth over the top of them to help them stay moist.
- Place skillet in 400 degree F oven, uncovered, and cook 20 minutes or so until chicken is cooked through.
- Serve. Taste great over whole wheat pasta for a complete meal.
