lemon garlic butter pan-fried chicken thighs with greek salad
these lemon-y chicken thighs are fried until perfectly brown, resulting in the most crispy skin and the most delicious flavour. serve with an easy homemade greek salad.
Servings: 4 people
Ingredients
lemon garlic butter marinade
- 5-6 skin-on, bone-in chicken thighs
- 1/4 cup butter, melted
- 1/4 cup shredded parmesan cheese
- 1/4 cup fresh-squeezed lemon juice
- 3 cloves of garlic, minced or finely chopped
- 2 tbsp extra virgin olive oil and extra for frying
- 1/2 tsp salt
dry rub
- 1 tsp salt
- 1/2 tsp white pepper
- dash black pepper
- 1 tsp basil
- 1 tsp oregano
greek salad
- 2-3 cups romaine lettuce
- 1 cup chopped tomato
- 1/2 cup chopped red onion
- 1/2 cup chopped cucumber
- 1/2-3/4 cup feta
- 1/2 lemon, squeezed for juice
- oregano, basil, salt and pepper to taste
- extra virgin olive oil to taste
Instructions
chicken thighs
- start by preparing your marinade. mix the lemon juice, melted butter, parmesan, extra virgin olive oil, garlic and salt together in a medium-sized bowl.
- proceed to mix your spices together for the dry rub in a small bowl.
- prepare your chicken by patting them with dry paper towel, and then rub the spice mix on the top and bottom. place the chicken in a tupperware container to marinade, or else in a large ziploc bag.
- add the lemon garlic butter marinade to the chicken, covering it. cover and return to the fridge. allow to marinate for 3 hours at minimum, 24 hours is if you have the time!
- once you're ready to cook the chicken, remove from the fridge and set aside.
- prepare your salad while your chicken comes to room temperature.
greek salad
- to prepare your salad, grab a large salad bowl, and throw in your chopped lettuce to start. add your other veggies, and end with the chopped feta.
- squeeze the 1/2 lemon across the salad. sprinkle with basil, oregano, salt and pepper - I'll mix 1/2 tsp or so of each together in a shallow dish and sprinkle as much as I like.
- finally, drizzle extra virgin olive oil across the salad. at least 1-2 tbsp.
- cover your salad and set aside in fridge while you fry up your chicken.
fry the chicken thighs
- in a large skillet, heat up 3 tbsp of extra virgin olive oil over medium-high heat.
- once pan is hot, place your chicken thighs, skin-side down, in the pan and ensure you scrape out any of the excess marinade from the tupperware, throwing it in the pan.
- allow the thighs to cook for ten minutes without flipping or moving.
- flip the thighs, they should have developed a brown skin on top.
- allow the thighs to cook for another 15 minutes or so, until the chicken is cooked through and thoroughly crispy on both sides. feel free to keep these warm in the oven on low (300 or so) until you are ready to serve them as well. alternatively, you can roast these chicken thighs in the oven entirely, spreading them across a parchment paper-lined baking tray and roasting at 375 for 50 mins - an hour.
- serve with greek salad.