Directions:
- Preheat oven to 400°F.
- Rub chicken thighs with sea salt and ground black pepper. Refrigerate until ready to use.
- Combine lemon zest, lemon juice, white sugar and 1 cup water. Set aside.
- Combine corn starch and 1/3 cup water. Set aside.
- Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs (skin side down first) without oil until both sides become golden brown, about 5-8 minutes each side.
- Transfer chicken thighs to a roasting rack. Bake for about 30 minutes or until center reaches 165°F.
- Return to skillet. Keep about 1 tablespoon oil and turn on heat over medium high. Stir in lemon juice mixture and bring to boil. Reduce heat to medium, stir in honey and corn starch mixture. Cook until thick.
- Turn off heat. Stir in cilantro or parsley. Pour over chicken thighs. Use sliced lemon for garnish.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.92 Kcal (376 kJ) | ||
| Calories from fat | 2.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.32g | 0% | |
|---|---|---|---|
| Sodium | 5.88mg | 0% | |
| Potassium | 93.87mg | 2% | |
| Total Carbs | 23.3g | 8% | |
| Sugars | 17.65g | 71% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 0.69g | 1% | |
| Vitamin C | 15.9mg | 27% | |
| Iron | 0.6mg | 4% | |
| Calcium | 28.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 76.17 Kcal (319 kJ) | ||
| Calories from fat | 2.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.27g | 0% | |
|---|---|---|---|
| Sodium | 4.98mg | 0% | |
| Potassium | 79.52mg | 2% | |
| Total Carbs | 19.74g | 8% | |
| Sugars | 14.95g | 71% | |
| Dietary Fiber | 1.42g | 7% | |
| Protein | 0.59g | 1% | |
| Vitamin C | 13.5mg | 27% | |
| Iron | 0.5mg | 4% | |
| Calcium | 24.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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