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Lemon Cream Chicken Thighs

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Lemon Cream Chicken Thighs

with honey oregano roasted carrots and rutabaga served with rice and parsley

Informations supplémentaires
35 min. | 952 kcal | easy | Family |
1. Cook the vegetables Preheat the oven to 425°F. Cut the carrot and the rutabaga into small cubes. Place on a baking sheet lined with baking paper. Add a drizzle of oil, the honey, oregano, salt and pepper. Mix together. Bake in the oven for 24-28 minutes until tender.
2. Setup Finely chop the parsley. Slice half of the lemon into rings and extract the juice from the other half.
3. Cook the rice Bring a saucepan with 1.5 2P | 2 3P cups of water to a boil. Pour the rice, cover and cook for 10-12 minutes.
4. Cook the chicken Put the chicken in a bowl with the flour, salt and pepper. Make sure each piece is coated with flour. Heat a drizzle of oil in a skillet over medium high heat. Cook the chicken 3-4 minutes on each side until golden brown. Remove from the skillet.
5. Add the cream Deglaze the pan with the lemon juice. Cook 30 seconds. Add the lemon slices and cream to the pan. Mix well. Return the chicken to the skillet, cover and cook for 6-8 minutes over low heat until the center of the chicken is cooked through. Adjust the salt and pepper of the sauce to taste.
6. Plate your dish Serve the chicken with the sauce, rice and vegetables garnished with parsley. Bon appétit!
360 g Chicken Thighs
1 unit Lemon
30 ml All-Purpose Flour
120 ml Cream 18%
140 g Basmati Rice
2 unit Carrot(s)
1 unit Rutabaga
0.5 unit Fresh Italian Parsley
1 unit Honey
15 ml Dried Oregano
What you need sheet pan, pan, pot, tongs
952 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 88g
29%
fat 27g
42%
cholesterol 392mg
131%
fiber 6g
24%
protein 84g
saturated 11g
55%
sodium 540mg
23%
sugar 18g
trans 0g