One of my favorite dishes in Cheesecake factory is Lemon Herb Chicken. It is really yummy but I was surprised how heavy it is. Not sure why still but I will always order it regardless 🙂 This recipe reminds me of that dish and it is not that heavy at all. I did not have any fresh herbs but if you have some fresh cilantro or thyme, go ahead and add it to the chicken. It will add to the garlic lemony flavors. Enjoy!
4 pieces of chicken with bone in
6 garlic cloves diced into 1/4 inches (not minced)
1 small minced onion
1 teaspoon paprika
1 teaspoon all spices
2 sliced or diced carrots
1 teaspoon brown sugar
1 tablespoon balsamic vinegar (optional)
2 tablespoons olive oil (or butter if you do not care)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons lemon juice
1/4 cup chicken stock
salt and pepper
Wash and pat dry the chicken.
Season the chicken with salt, pepper, the minced onion, paprika, all spices and 2 tablespoons of the lemon juice.
Make sure to get the marination under the skin as well.
In a medium saucepan, warm the olive oil over medium heat.
Add the chicken with skin facing down to the oil.
Do not flip the chicken to the other side until that side facing the oil is browned.
When browned, flip to the other side.
Now in the same saucepan, add the garlic cloves and the carrots.
Sprinkle the brown sugar around over the carrots.
Stir until the carrots turn a little bit soft.
Add 1 tablespoon left of the lemon juice, chicken stock, oregano, thyme and a little bit of salt to taste.
Cook for just 1 minute.
Brush the chicken with balsamic vinegar or with olive oil.
Bake for 30 to 40 minutes at 400 degrees F. oven until the chicken is done and the skin is nicely browned. You can also set the broiler for 2 minutes to get extra crispy skin.
Hope you like it!