-
1
Preheat the oven to 350 degrees F.
-
2
Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
-
3
Place the flour in a shallow dish.
-
4
Lightly dredge the chicken in the flour and set aside.
-
5
In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat.
-
6
When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes.
-
7
Remove the chicken from the pan and set aside.
-
8
Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes.
-
9
Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute.
-
10
Add the lemon juice, chicken broth, and browned chicken thighs to the pan.
-
11
Bring the mixture to a simmer, cover tightly, and place in the oven.
-
12
Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
-
13
While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta.
-
14
Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
-
15
To serve, place a portion of pasta in the center of 4 large plates.
-
16
Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta.
-
17
Garnish with additional parsley and serve immediately.
