LEMON-GINGER CHICKEN THIGHS

MAKE EASY WORK OF GRATING THE FRESH GINGER BY FREEZING IT FIRST. THEN KEEP THE REMAINING ROOT ON HAND IN THE FREEZER FOR UP TO 3 MONTHS, USING IT JUST AS YOU NEED IT.

START TO FINISH 30 minutes

• 1 lemon
• 1 Tbsp. grated fresh ginger
• ½ tsp. salt
• 2 Tbsp. honey
• 2 Tbsp. water
• 1 Tbsp. reduced-sodium soy sauce
• 8 bone-in chicken thighs
• 2 tsp. vegetable oil
• Sliced green onions (optional)
• Lemon wedges (optional)

1. Remove 1 Tbsp. zest and 2 Tbsp. juice lemon. In a bowl combine lemon zest, ginger, and salt. In another bowl combine lemon juice, honey, the water, and soy sauce.

2. Rub lemon zest mixture under the skin of the chicken thighs. In an extra-large skillet heat oil over medium-high heat. Add chicken, skin sides down; cook 7 minutes or until browned. Turn chicken; add lemon juice mixture. Reduce heat. Cook, covered, 14 to 18 minutes or until done (170°F).

3. If desired, skim fat from pan juices and drizzle juices over chicken. If desired, sprinkle with green onions and serve with lemon wedges. MAKES 4 SERVINGS.

PER SERVING 459 cal., 31 g fat (8 g sat. fat), 158 mg chol., 567 mg sodium, 12 g carb., 1 g fiber, 33 g pro.