2 lbs chicken thighs
3 tbsp extra virgin olive oil
2 1/2 tbsp lemon juice
1/4 tsp Splenda Brown Sugar Blend
4 garlic cloves, minced
salt to taste
pepper to taste
thin lemon slices for garnish
Season chicken with the salt and pepper.
In a medium bowl, whisk together olive oil, lemon juice, Splenda, and garlic. Add chicken and stir to coat. Refrigerate and allow to marinate 15 minutes.
Preheat oven to 375 degrees.
Line a rimmed baking sheet with parchment paper; set aside.
Remove chicken from marinade and place on the prepared baking sheet. Bake at 375 degrees for 15 to 20 minutes. Turn chicken and continue baking until juices run clear, another 10 to 20 minutes.
Serve each thigh topped with a lemon slice. Sprinkle with chopped fresh parsley, if desired.
2 1/2 tbsp lemon juice
1/4 tsp Splenda Brown Sugar Blend
4 garlic cloves, minced
salt to taste
pepper to taste
thin lemon slices for garnish
Season chicken with the salt and pepper.
In a medium bowl, whisk together olive oil, lemon juice, Splenda, and garlic. Add chicken and stir to coat. Refrigerate and allow to marinate 15 minutes.
Preheat oven to 375 degrees.
Line a rimmed baking sheet with parchment paper; set aside.
Remove chicken from marinade and place on the prepared baking sheet. Bake at 375 degrees for 15 to 20 minutes. Turn chicken and continue baking until juices run clear, another 10 to 20 minutes.
Serve each thigh topped with a lemon slice. Sprinkle with chopped fresh parsley, if desired.
Note: File Photo
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