I made my lemon horseradish thighs for Easter last weekend and they were a hit!
So I wanted to share the recipe with you all.
These thighs are so juicy and delicious.. They have a sweet spice to them, a glorious citrus and a nice salty finish! Super yum.
The best part about chicken thighs? SO INEXPENSIVE! They are basically half the price of chicken breast! When you have to make a large portion on a small budget, it is totally the way to go!
You can make this with the bone-in thighs as well, however you may have to add 5 minutes of cooking time to each side.. depending on the size of the thighs! All ovens are different so be sure to always check the largest one before you serve.
Casey’s Citrus Horseradish Chicken Thighs –
2lb of chicken thighs, boneless and skinless
the zest of one large lemon
the juice of one large lemon
1 tablespoon of agave (or honey)
1 tablespoon of horseradish
2 cloves of garlic, minced
1/4 cup of olive oil
1 teaspoon of salt
1/2 teaspoon of black pepper
1. In a bowl or large ziplock, combine all ingredients and mix together to coat all chicken with the marinade. Marinate in the fridge for at least 1-2 hours, but not over 3.
2. Preheat your oven to 375 degrees. Place your thighs on a foil lined, rimmed sheet pan. (You want to make sure it is rimmed as there will be excess liquid and you do not want it to spill.) Cook for 20 minutes, flip thighs and cook for another 10 minutes or until cooked through.
^Right before going into the oven, after 2 hours of marinating^
Maybe a corn on the cob or just dice it up and have it over a salad!
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