¼ - ½cupfresh basil,parsley or herbs of your choice
Preheat oven to 350°F.
Heat an ovenproof skillet on stove top. When hot, add a high-heat tolerant oil like grapeseed to the skillet.
Rinse chicken thighs and pat dry. Mix flour, salt and pepper in a bowl and dredge chicken pieces.
When the oil in the pan is rippling, carefully add the chicken, skin side down. Shake the pan gently to prevent sticking.
Brown on one side for 5-6 minutes, turn and brown on the other. Remove from skillet and set aside.
Meanwhile, slice onions very thinly and mince garlic. Slice lemon and measure lemon juice and chicken stock.
Add onions to hot skillet and cook until limp and transparent but not browned. Add minced garlic and cook 1 minute more. Add the crushed red pepper, lemon juice and chicken stock. Bring to a simmer, put chicken thighs back in on top of the onions and garlic, cover the skillet tightly (use foil if you don't have a lid) and place it in the oven.
Bake for 20 minutes. Uncover and bake 15 minutes more.
Meanwhile, heat water for pasta. Cook pasta according to package directions. Drain, toss with butter and fresh herbs. Mound in center of plate, place 2 thighs on top and spoon the lemon garlic sauce over all. Garnish with more fresh herbs and serve.
To make this a freezer meal, prepare the chicken and sauce, cool and pack in a tightly sealed freezer container. When ready to serve, defrost, reheat, and serve with freshly cooked pasta.