This is a satisfying weeknight meal made out of economical chicken thighs. I’ve had this recipe for many years. I got it out of a Cooking Light magazine and was pleasantly surprised to find out how easy it was to make and how much everyone in the family enjoyed it.
juice of 2 lemons
2 Tbs molasses
2 tsp Worcestershire sauce
4 garlic cloves, minced
8 chicken thighs
1/4 tsp salt
1/4 tsp black pepper
1. Combine first four ingredients in a dish, add chicken. Cover and marinate 1 hour, turning occassionally. (I usually put these in fridge to marinate in morning before work and they came out fine)
2. Preheat oven to 425
3. Remove chicken frrom dish, reserve marinade. Arrange chicken in shallow roasting pan coated with cooking spray. Pour reserved marinade over chicken and sprinkle with salt and pepper.
4. Bake at 425 for 20 minutes, baste with marinade adn then bake an additional 20 minutes.