Servings: 4
These crisp-skinned thighs practically beg to be served with potatoes, polenta, or good bread to soak up their tangy, aromatic pan sauce.
I've made this several times to rave reviews! Because of the Italian in my house we always have pancetta, and this is a true pantry staple dish :) Agree with the baking for 30 minutes every time (but still juicy and delicious), and THANK YOU to the review (JohnPHL) who added artichoke hearts. One package of defrosted artichoke hearts tucked in around the chicken really elevates the flavor and makes it basically a one-pot meal! I serve with couscous to really soak up the juices. Yum!
Turned out very good & tasty. I only made 4 thighs, but full recipe or rest of ingredients. I used bacon instead of pancetta & did add 3 smashed cloves of garlic & tucked them around with the lemon (used wedges that I had frozen instead of slices) & rosemary. I also baked them for 30 minutes & they were perfectly done. There were 2 left over, which we had with crusty buns a couple days later...we think they were better even than the first day. Would recommend using a splatter lid while browning.
Very quick and easy recipe! So tasty! Will be making this again!
Have made this several times and it's always a winner! Making it again tonight. Can't wait. I also like to add artichoke hearts.
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