Southern Lemonade Chicken
Experience the tangy-sweet flavors of the South with our irresistible Southern Lemonade Chicken recipe! This easy yet impressive dish features tender, bone-in chicken thighs bathed in a zesty sauce made from fresh lemons, lemonade concentrate, honey, and a touch of brown sugar. The chicken is first pan-seared for golden, crispy skin and then oven-baked to perfection, ensuring that every bite is juicy and full of flavor. Infused with garlic, paprika, and the vibrant brightness of lemon slices, this recipe strikes the perfect balance of savory and sweet. Garnished with fresh parsley and served alongside classic Southern sides like mashed potatoes or green beans, this crowd-pleasing dish is ideal for both weeknight dinners and special occasions. Unlock the secrets of Southern comfort cooking and add this unique twist on lemonade chicken to your repertoire today!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 whole Fresh lemons
- 0.5 cup Lemonade concentrate (thawed)
- 2 tablespoons Honey
- 2 tablespoons Brown sugar
- 3 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped parsley (for garnish)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Pat the chicken thighs dry with a paper towel and season them with salt, black pepper, and paprika.
3. Heat olive oil and butter in a large oven-safe skillet or cast iron pan over medium-high heat.
4. Place the chicken thighs skin-side down into the pan and sear for about 5 minutes, or until the skin is golden and crispy. Flip the chicken and cook for another 3 minutes on the other side. Remove the chicken from the pan and set it aside.
5. Reduce the heat to medium and add the minced garlic to the pan. Sauté for 1 minute until fragrant, being careful not to burn it.
6. Juice two of the lemons and combine the juice with the lemonade concentrate, honey, and brown sugar in a small bowl. Mix until the sugar dissolves. Slice the remaining lemon into thin rounds and set aside.
7. Pour the lemon mixture into the pan with the garlic and stir to combine. Let it simmer for 2-3 minutes to reduce slightly.
8. Return the chicken thighs to the pan, skin-side up. Spoon some of the lemon sauce over the chicken.
9. Top the chicken with the sliced lemon rounds and transfer the skillet into the preheated oven.
10. Bake for 25-30 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
11. Remove the skillet from the oven and let the chicken rest for 5 minutes. Spoon the sauce from the pan over the chicken before serving.
12. Garnish with chopped parsley and serve warm with your choice of sides, such as mashed potatoes or southern-style green beans.
Nutrition Facts
Calories |
2754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.4 g | 245% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 795 mg | 265% | |
| Sodium | 3266 mg | 142% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 90.4 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 203 mg | 16% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2066 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
