Tangy Lemon Chicken Pasta
- 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
- Preheat the oven to 175°C.
- Season chicken thighs with ½ tsp salt and ½ tsp ground black pepper.
- Heat oil in a large oven proof skillet. Brown chicken thighs on both sides.
- Remove the chicken from the pan and set aside.
- Add the onions to the oil and cook for about 2-3 minutes, scraping up any bits from the chicken.
- Add the garlic, ¼ tsp salt and the bay leaf and cook for a minute.
- Add the lemon juice, lemon slices, chicken broth, and browned chicken thighs to the onion mixture.
- 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 in the oven, cook the pasta until al dente.
- Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
- Serve chicken atop pasta and spoon the chicken gravy with onions, garlic and lemon over the pasta. Serve hot.
Adapted from foodnetwork.com
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/tangy-lemon-chicken-pasta/
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