Tangy Lemon Chicken Pasta
Serves: 3-4
 
Ingredients
  • 4 chicken thighs
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 1 cups thinly sliced onions
  • 1 head of garlic, peeled and smashed
  • 1 bay leaf
  • ¼ tsp salt
  • 4 tbsp freshly squeezed lemon juice
  • ½ juiced lemon (left over from lemon juice), sliced thinly
  • ¾ cups low sodium chicken broth
  • 250g spaghetti or vermicelli
  • 1 tsp dried parsley
  • 1 tbsp unsalted butter
Instructions
  1. Preheat the oven to 175°C.
  2. Season chicken thighs with ½ tsp salt and ½ tsp ground black pepper.
  3. Heat oil in a large oven proof skillet. Brown chicken thighs on both sides.
  4. Remove the chicken from the pan and set aside.
  5. Add the onions to the oil and cook for about 2-3 minutes, scraping up any bits from the chicken.
  6. Add the garlic, ¼ tsp salt and the bay leaf and cook for a minute.
  7. Add the lemon juice, lemon slices, chicken broth, and browned chicken thighs to the onion mixture.
  8. Bring the mixture to a simmer, cover tightly, and place in the oven.
  9. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
  10. While the chicken is baking in the oven, cook the pasta until al dente.
  11. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
  12. Serve chicken atop pasta and spoon the chicken gravy with onions, garlic and lemon over the pasta. Serve hot.
Notes
Adapted from foodnetwork.com
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/tangy-lemon-chicken-pasta/