Honey Lemon Chicken Thighs

Ingredients

olive oil

1/4 cup

chicken thighsbone-in, skin-on

Veganextra-firm tofu pressed and cubedpress first, sear longer for color

41.5 lb

kosher salt

1 tsp

black pepperfreshly ground

to taste

lemon

2

lemon juice

1/4 cup

lemon zest

1 1/2 tbsp

hot honey

Veganmaple syrup

2 tbsp2 tbsp

garlicminced

3 cloves

dried oregano

1 tsp

yellow onioncoarsely diced

1 large

Method

1. 01Heat 1 tbsp olive oil in a large skillet over medium heat.
2. 02Season chicken generously with salt and pepper on both sides.
3. 03Place chicken skin side down in the hot oil and cook undisturbed until skin is crisp, about 10 to 12 minutes.
4. 04Remove chicken to a plate.
5. 05Whisk lemon zest, lemon juice, hot honey, garlic, oregano, remaining 3 tbsp olive oil, and 1 tsp salt in a bowl.
6. 06Add onion to the skillet and stir into the chicken drippings.
7. 07Return chicken to the pan bone side down on top of the onions and cook until internal temperature reaches 165°F, about 12 to 15 minutes.13 min
8. 08Transfer chicken to a plate.
9. 09Reduce heat to low and pour the honey-lemon mixture into the pan.
10. 10Stir to deglaze and simmer until sauce thickens, about 6 minutes.
11. 11Return chicken to the skillet and turn to coat in the sauce.
12. 12Serve chicken with pan sauce spooned over the top.

Fits

• Gluten-free