A delightful twist on a classic chicken dish, featuring tender chicken thighs infused with lemon and garlic flavors, served with a rich herb sauce.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a perfect texture.
In a large sauté pan, heat the butter and olive oil over medium heat until the butter melts.
Using a mix of butter and olive oil prevents the butter from burning.
Season the chicken thighs with salt and pepper, then place them in the pan, skin-side down. Cook until golden brown on both sides.
Avoid overcrowding the pan to ensure even browning.
Transfer the browned chicken thighs to an ovenproof dish.
Use a dish that fits the chicken snugly to keep the sauce concentrated.
Add the garlic cloves to the pan and sauté until fragrant, about 2 minutes.
Crush the garlic slightly to release more flavor.
Sprinkle the flour into the pan and stir continuously for 1 minute to form a roux.
Stirring constantly prevents lumps in the sauce.
Gradually add chicken stock to the pan, whisking to combine, and bring to a simmer until the sauce thickens.
Scrape the bottom of the pan to incorporate all the flavorful bits.
Pour the sauce over the chicken thighs in the ovenproof dish.
Ensure the chicken is evenly coated with the sauce.
Slice the lemon and arrange the slices over the chicken.
Thin slices allow the lemon flavor to infuse the chicken.
Cover the dish with foil and bake in the preheated oven for 40 minutes.
Covering the dish traps moisture, keeping the chicken tender.
Garnish with chopped parsley before serving.
Add parsley just before serving to retain its vibrant color and flavor.
Serve the chicken with your choice of sides, such as rice or roasted vegetables.
Pairing with a neutral side dish allows the chicken's flavors to shine.
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