Enjoy delicious Lemon Garlic Chicken Thighs and Baked Chicken Fingers Recipes



  1. Up to the temperature of 450°F, preheat the oven. Take the chicken thighs, pat them dry and then with pepper and salt, season them. Heat 2 tbsp’s olive oil in a large skillet over medium-high heat. Add thyme sprigs and garlic cloves in it and for about 1 minute, sauté it.
  2. With the skin side down, add the chicken thighs to it and for about 6 minutes, cook it without moving till golden brown. To make skin side up, flip the chicken gently and over it, scatter lemon slices.
  3. In the oven, place the skillet and for another 10 minutes, cook it.
  4. In the mean time, heat remaining 1 tbsp olive oil in a sauté pan over medium heat. Sauté for another 5 minutes after adding snap peas till slightly crunchy and softened. With pepper and salt, season it and in mint, stir it.
  5. On the top of spinach, pour hot snap peas in a large bowl. For 1 minute or so, toss it gently. Season with pepper and salt.
  6. With snap peas and spinach, serve the chicken after garnishing with garlic and lemon.


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