Lemon Cream Chicken Thighs
with honey oregano roasted carrots and rutabaga served with rice and parsley
Informations supplémentaires
35 min.
|
952 kcal
|
easy
|
|
Printable version
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!
360gChicken Thighs
1unitLemon
30mlAll-Purpose Flour
120mlCream 18%
140gBasmati Rice
2unitCarrot(s)
1unitRutabaga
0.5unitFresh Italian Parsley
1unitHoney
15mlDried 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