Lemon/Celery Salt Chicken Thighs
Votes: 1
Rating: 5
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Rate this recipe!
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This dish has the most amazing flavor and I promise you that when your guests, or family, walk into the house the aroma will entice them straight to the table.
Servings
6
Servings
6
Lemon/Celery Salt Chicken Thighs
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This dish has the most amazing flavor and I promise you that when your guests, or family, walk into the house the aroma will entice them straight to the table.
Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
  1. Using a microplane, zest the lemon into a zip top bag or medium, non-reactive, bowl. Juice half the lemon and slice the other half into thin slices. Set slices aside. In same bowl add buttermilk, celery salt, garlic powder, kosher salt, and black pepper, and lastly the lemon juice and whisk together until well combined.
  2. Add chicken thighs to buttermilk mixture and seal or cover tightly with plastic wrap. Let marinate at lest 2 hours but not more than 4.
  3. Preheat oven to 425°. Place pan in oven for at lest 10 minutes to heat pan. Just before placing chicken on pan, spray with olive ol or non-stick spray. Place chicken, skin side up on hot pan and tuck lemon slices around chicken.Sprinkle, lightly, with a little extra kosher salt and place in oven.
  4. Bake for 30-35 minutes until chicken is a deep golden brown and is cooked through.
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