Roasted Chicken Thighs with Preserved Lemon

We call for Preserved Lemon in the butter mixture that's rubbed over our Roasted Chicken Thighs. Pickling mellows and rounds out the lemon flavor. You can find preserved lemon in Middle Eastern markets.

Yield: Serves 4 (serving size: 2 chicken thighs)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 241
  • Fat: 11g
  • Saturated fat: 3.7g
  • Sodium: 224mg


  • 1 1/2 tablespoons finely chopped preserved lemon
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 8 bone-in chicken thighs
  • 1 tablespoon chopped fresh flat-leaf parsley


  1. Preheat oven to 425°. Combine preserved lemon, softened butter, olive oil, pepper, and minced garlic. Rub butter mixture evenly under skin of chicken thighs. Arrange chicken on a broiler pan coated with cooking spray. Bake at 425° for 35 minutes or until done. Remove skin. Sprinkle with parsley.
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