Lemon Paprika Chicken with Parmesan Broccoli

The Lemon Paprika Chicken with Parmesan Broccoli is very tasty, although a bit longer to prepare than my other recipes; that’s why it’s probably best to do this one during the weekend since it involves a marinade for the meat.

Lemon Paprika Chicken with Parmesan Broccoli - The Beginner's Cookbook Recipe
Lemon Paprika Chicken with Parmesan Broccoli – The Beginner’s Cookbook Recipe

What you need:

  • A knife and a chopping board
  • A vegetable peeler, grater or a knife for the lemon zest
  • A small bowl to prepare the seasoning
  • A food brush (optional)
  • A freezer bag to marinade the chicken
  • A pan with a lid to cook the chicken
  • Some baking sheet for the broccoli

Ingredients for 2 persons:

For the Lemon Paprika Chicken:

  • 2 to 4 bone-in chicken thighs depending on the size
  • 1 lemon
  • 2 garlic cloves
  • 1 teaspoon paprika
  • A few thyme sprigs
  • 120ml white wine (1/2 cup)
  • Fresh parsley
  • 3 tablespoons olive oil
  • Salt & pepper

For the Parmesan broccoli:

  • 1 Broccoli (around 350gr)
  • 2 tablespoons olive oil
  • 1 garlic clove
  • 1 pinch of salt
  • Parmesan (30gr or 1/8 of a cup)

Before you Start:

  • Mince the garlic
  • Prepare the lemon zest (not sure how to? Check this page)
  • Squeeze the lemon
  • Chop the fresh parsley (not sure how to? Check this video)

Ready to go?

  • Let’s prepare the chicken:
    • Put the chicken on to a plate and pour 2 tablespoons of olive oil over.
    • Prepare the marinade in a small bowl with: Salt and pepper to taste, paprika, thyme, lemon zest and lemon juice, 1 minced garlic clove. Mix well and rub it over the chicken thighs with a food brush if you have one.
    • Put the chicken in a freezer bag and leave in the fridge for 20min to 2 hours depending how much time you have.
  • Once the chicken is ready:
    • Over medium-high heat add a bit of olive oil in a pan.
    • Add the chicken thighs and brown them both sides for 5min each.
    • Remove the chicken from the pan and set aside.
    • Add 1 minced garlic clove to cook for 1min stirring so it doesn’t burn.
    • Add the wine, the parsley, the chicken and bring to boil.
    • Cover with a lid and continue to cook over medium-low heat for 20min, turning the chicken over half way through.
  • While the chicken is cooking, prepare the broccoli:
    • Preheat the oven to 180 degrees C.
    • In a large bowl, add: broccoli, a tablespoon of olive oil, the minced garlic and some salt. Toss together until it’s coated.
    • Drizzle some olive oil on a baking sheet and then add the broccoli. Pour over the olive oil/garlic mix that will be left in the bowl.
    • Bake for 10-15 minutes.
  • Place the chicken in a plate with the broccoli.
    • Sprinkle the broccoli with some parmesan.
    • Pour the sauce over the meat.

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