Lemon Chicken Thighs
These Lemon Ginger Soy Chicken Thighs are slow roasted, tender, and bursting with flavor! The chicken thighs are basted throughout the roasting process with a simple sauce made with lemon, soy sauce, honey, and ginger. Roasted over a dish of bok choy and carrots, this dish is filled with Asian influence!
- 4 tablespoons olive oil divided
- 2 cup bok choy chopped
- 2 cups carrots julienned
- ¼ teaspoon kosher salt plus a pinch
- ¼ teaspoon ground black pepper plus a pinch
- 4 bone-in chicken thighs
- 1 lemon
- 2 tablespoons lemon juice
- ¼ cup soy sauce
- 1 tablespoon fresh ginger peeled and grated
- 1 tablespoon honey
- Cilantro for garnish
Preheat oven to 450°F and drizzle 2 tbsp of olive oil in a 3 to 4 qt. baking dish. Add prepped bok choy, carrots, salt, and pepper to the dish and toss until evenly coated.
Place chicken thighs on top of the vegetables, skin side up, and drizzle the chicken with the remaining 2 tbsp of olive oil. Sprinkle chicken with just a pinch of salt and pepper. Slice a lemon in half and place a half at each end of the dish. Roast for 15 minutes.
Meanwhile, whisk together Kikkoman Soy Sauce, lemon juice, ginger, and honey. After 15 minutes, remove chicken from oven and use a basting brush to brush the chicken with the sauce and pan drippings, then return to the oven. Repeat the process every 5 minutes for another 25 to 30 minutes, or until sauce is gone and the chicken has an internal temperature of 165°F.
- Other bone-in chicken can be used, try to keep it around 2lbs total for this recipe.
Recipe adapted from Mark Bittman.
Calories: 505kcal | Carbohydrates: 15g | Protein: 26g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 142mg | Sodium: 1135mg | Potassium: 657mg | Fiber: 3g | Sugar: 9g | Vitamin A: 12368IU | Vitamin C: 34mg | Calcium: 79mg | Iron: 2mg