I’m sitting at my desk in jeans and a sweater, and I’m still cold. COLD. In AUGUST. (I know it’s the very itty bitty end of August. But still). I’m definitely not ready to give up my sunny afternoons and beers on the porch and piles upon piles of scrumptious tomatoes, but I have to admit it is kind of nice to be able to turn the oven on again.
There’s something about cold-weather food that just warms the soul, you know? I mean, I loooooove summer, but there’s just something so satisfying about standing over a warm stove and breathing in the onion and garlic and herbs and building something up from scratch. And that’s harder to do in the summertime, because, y’know, you’ll melt or whatever.
But fall? Fall is when you break out the sweaters and the leggings and the comfort food and the tea and just have a grand ol’ time.
This easy lemon garlic chicken is definitely one of my new favorite fall foods. It’s ready to go in just over half an hour, has a handful of spinach so you’re even sort of eating your vegetables, and the simple, lemon-y, garlicky broth is perfect for pouring over rice or sopping up with a few slices of your favorite bread.
It also makes the house smell ahhhhh-mazing, but it’s low maintenance enough that you can throw it together and still have time for one last cocktail on the deck in the sunshine before we wave goodbye to summer. Mix it up by adding potatoes, asparagus, or carrots and use whatever cut of chicken you have on hand!
- 1 Tbsp. extra virgin olive oil
- 2 lb. boneless, skinless chicken thighs
- salt and pepper to taste
- ½ medium yellow onion, diced
- 3 cloves garlic, diced
- 5 sprigs fresh thyme
- 1 large lemon
- 1.5 cups chicken stock
- 1 cup fresh spinach, roughly chopped
- Preheat oven to 400 degrees F.
- Heat olive oil in a large, oven-safe pan (I like to use a wide, deep skillet) over medium heat.
- Season both sides of chicken with salt and pepper to taste.
- Place chicken thighs in the hot pan and sear for 4-5 minutes on each side until golden brown. Remove chicken to a plate and set aside, then return pan to stove over medium-high heat.
- Add onion and garlic to pan and saute until onion is translucent and has started to caramelize, about 4 minutes. If pan is looking a little dry, add another drizzle of olive oil to help the onion cook.
- Pull leaves off of thyme sprigs and add leaves to the onions, then season with salt and pepper.
- Squeeze all the juice out of the lemon. I like to squeeze juice into a separate bowl so I can make sure to pull out all of the seeds. Add lemon juice to onions and stir to combine.
- Add chicken stock and spinach to onions and stir to combine. Bring mixture to a simmer, then return seared chicken thighs to pan and spoon some of the broth over the top of them to help them stay moist.
- Place pan in 400 degree oven, uncovered, and cook 15-20 minutes more until chicken is cooked through. Serve immediately.
I used chicken stock as the liquid in this recipe, but it would also be great with white wine! Just substitute ½ cup white wine for ½ cup of the chicken stock.
Optional: serve chicken over rice.