Ingredients
Units
Scale
- 8 chicken thighs with bones and skin, about 3 1/2 pounds
- 1 3/4 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 3 cups thinly sliced onions
- 30 cloves (about 2 heads) garlic, peeled and smashed
- 1/2 teaspoon crushed red pepper
- 1 bay leaf
- 1/2 cup freshly squeezed lemon juice
- 1 1/2 cups chicken broth
- Thyme Sprigs
- 1 pound angel hair pasta
- 3 tablespoons chopped fresh parsley leaves, plus more for garnish
- 3 tablespoons unsalted butter
Instructions
- Preheat the oven to 350 degrees F.
- Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
- Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
- In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
- Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
- While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
- To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with Thyme Sprigs and additional parsley and serve immediately.
- Prep Time: :10
- Cook Time: 1:00
- Category: Entree
- Method: Stovetop / Oven