How To Whip Up The Best Oven-Baked Lemon Herb Chicken Linguine: 7 Tips
This savory lemon herb chicken linguine combines the tanginess of fresh lemon juice with aromatic herbs and creamy garlic sauce, creating a delightful meal that is perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 pieces chicken thighs, bone-in, skin-on about 4 lbs total
- 2 tablespoons olive oil extra virgin
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 4 cloves garlic minced
- 1 cup lemon juice freshly squeezed
- 1 pound linguine uncooked
- 0.5 cup chicken broth low sodium
- 1 cup Parmesan cheese grated
- 2 tablespoons basil fresh, chopped
- 4 tablespoons parsley fresh, chopped
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Season chicken thighs with salt and pepper and place them skin-side down in the skillet. Cook until the skin is golden, about 6 minutes.
- Flip the chicken and add garlic to the skillet, cooking until fragrant, about 1 minute. Pour in lemon juice and chicken broth, and bring to a simmer.
- Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- While the chicken bakes, cook the linguine according to package instructions. Drain and reserve half a cup of pasta water.
- Remove chicken from the skillet and set aside. Add cooked linguine to the skillet, stirring to coat in the sauce. Mix in Parmesan cheese and reserved pasta water until you reach the desired consistency.
- Serve the linguine with chicken on top, garnished with fresh basil and parsley.
Notes
Adjust the amount of garlic and herbs to suit your taste. For an extra pop of flavor, grate additional lemon zest over the dish before serving.