Lemon Garlic Chicken with Pasta

This Lemon Garlic Chicken with Pasta is an easy weeknight meal using ingredients you probably already have in your pantry.

📝 Ingredients

• 8 chicken thighs, (bone-in, skin on)
• 1/2 cup all-purpose flour, (or gluten-free flour blend)
• 1 tsp sea salt
• 1/2 tsp pepper
• 2 medium onions, (red or white)
• 6 - 8 cloves garlic
• 1/2 tsp dried chili flakes
• 1/2 cup lemon juice
• 1 medium lemon (sliced)
• 1 1/2 cups chicken stock
• 400 grams dried pasta, (gluten-free if necessary)
• 2 tablespoons butter
• 1/4 - 1/2 cup fresh basil, (or parsley or herbs of your choice)

👨‍🍳 Instructions

1. 1Preheat oven to 350°F.
2. 2Heat an ovenproof skillet on stove top. When hot, add a high-heat tolerant oil like avocado oil or grapeseed to the skillet.
3. 3Pat the chicken thighs dry with a paper towel. Mix flour, salt and pepper in a bowl and dredge the chicken pieces in it.
4. 4When the oil in the pan is rippling, carefully add the chicken, skin side down. Shake the pan gently to prevent sticking.
5. 5Brown on one side for 5-6 minutes, then turn and brown on the other. Remove from the skillet and set aside.
6. 6Meanwhile, slice the onions very thinly and mince the garlic. Slice a lemon and measure the lemon juice and the chicken stock.
7. 7Add onions to the hot skillet and cook until limp and transparent but not browned. Add the minced garlic and cook 1 minute more. Add the crushed red pepper, lemon juice and chicken stock. Bring to a simmer, put chicken thighs back in on top of the onions and garlic, cover the skillet tightly (use foil if you don't have a lid) and place it in the oven.
8. 8Bake for 20 minutes. Uncover and bake 15 minutes more.
9. 9Meanwhile, heat a large pot of generously salted water. Once it boils, cook the pasta according to package directions. Drain, toss with butter and fresh herbs. Mound the pasta in center of a plate or shallow bowl, place one or two thighs on top and spoon the lemon garlic sauce over all. Garnish with more fresh herbs and serve.