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Crispy, lemon-glazed herb chicken thighs with maple ginger carrots

This budget-friendly meal feeds everyone at the dinner table! These crispy, lemon-glazed herb chicken thighs are made with delicious flavours of oregano, parmesan, butter and lemon juice. Served with maple ginger carrots, this dish will become a weeknight staple in your house. 



Maple Ginger Carrots

  • 1 tablespoon butter
  • 2 tablespoons maple syrup, honey or brown sugar
  • Pinch of salt
  • 1 1/2 pounds carrots, cleaned and cut into 2 cm-thick slices
  • 1 tablespoon finely grated fresh ginger (optional)

Lemon-Glazed Herb Chicken Thighs

  • 4 skinless and boneless chicken thighs
  • Salt and black pepper, to season
  • 2 eggs
  • 1 1/2 cups bread crumbs
  • 1/3 cup grated parmesan
  • 2 tablespoons dried oregano
  • 1 tablespoon dried thyme
  • 2/3 cup flour
  • 2 tablespoons butter
  • Drizzle of olive oil, for cooking


Maple Ginger Carrots

  1. Place butter, maple syrup, salt, carrots and ginger in a small pot. Cover carrots with water, just barely to the top of the carrots. Cover with a lid.
  2. Bring to a boil, then reduce to a fast simmer.
  3. After about 10 minutes, remove the lid and stir occasionally for another 10 minutes, or until virtually all the liquid has evaporated and all that is left is a thick glaze. Set aside for serving. 

Lemon-Glazed Herb Chicken Thighs 

  1. Place chicken thighs shiny side up on a solid cutting board. Cover with a piece of plastic wrap. Use a mallet to flatten the thigh to one cm thickness. Season with salt and pepper.
  2. Set out three medium bowls. Place flour in one, crack the eggs into the second and beat them, and add breadcrumbs, parmesan, oregano and thyme in the third. Line the three bowls in a row.
  3. Toss each thigh in flour until well covered, then swirl in egg until well soaked, and finally, roll in bread crumb mixture until completely covered. Transfer to a plate and repeat the process with the remaining chicken.
  4. In a frying pan, over medium to medium-high heat, melt butter and add oil. When butter begins to sizzle add chicken. Cook for approximately three minutes on the first side, or until the bottom is golden brown. Turn once and cook for approximately two more minutes, or until the second side is golden brown and the thigh is cooked throughout. To test for doneness, make a small incision. If any pink remains, return to heat for another minute or two.
  5. Take off the heat and let the chicken cool before serving. Serve alongside maple ginger carrots. Enjoy!

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