Garlic & Lemon Roast Chicken Thighs

Tebo, you've done it again! A beautiful simple to do, tasty, recipe. I didn't marinate them for 15 min I just put the skin side down in the baking dish I was going to use, poured the sauce over and left them in the fridge until cooking time, turned them over and baked them , middle rake for about 45 min. They were brown, crisp and good. I also added some pepper Thanks Tebo

Tasty, different, and a good use for chicken thighs which can be inexpensive when on sale. My picky husband even liked them. Will definitely make again.

Excellent recipe! Highly recommended. Regarding the "difficult" part with pureeing, an easier method is substituting the garlic cloves with garlic powder. One clove equals 1/8th tsp. of garlic powder. Therefore, substitute 1/2 tsp. powder and no pureeing is required. I also marinated the chicken in the fridge for many hours which makes the chicken so much more tender & juicier! A keeper!

Extremly easy. Delightful and different taste. I would marinate the chicken longer. We had a glass of lime cooler with the chicken which seemed to help enhance the flavor.

This is a true winner, great exactly as written, and even better than I hoped. I used my Magic Bullet type blender to puree the garlic with the other marinade ingredients. Quick and easy. I used boneless skinless thghs, and they cooked in the time prescribed. The flavor was great. If I hadn't made it myself, I would have been hard put to identify the ingredients, they blended together so well into a pleasing whole. My husband loved this, too. BRAVO! We'll be having this one often!<br/><br/>Additional note: Tonight, I made a bed of cubed onions, red potatoes, and butternut squash, seasoned and tossed with olive oil, and roasted the thighs on that for about an hour and a quarter, having poured the remaining marinade over it all. The result was excellent.