Recipe: Appetizing Garlic lemon rosemary chicken thighs

Garlic lemon rosemary chicken thighs. Roasted lemon chicken with rosemary and garlic is perfect for a weeknight dinner! It comes together so quickly and insanely flavored with only few simple ingredients. You can't have too many roasted chicken recipes!

Perfect for a busy Additionally… The sweet rosemary! These chicken thighs will have you licking your fingers! Juicy, completely flavorful and tender, I call it. You can cook Garlic lemon rosemary chicken thighs using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Garlic lemon rosemary chicken thighs

1. It's 3 lbs of bone in skin on chicken thighs.
2. Prepare 2 cups of red potatoes(about a pound).
3. It's 2 cups of fennel.
4. It's 1 1/2 cup of organic carrots.
5. Prepare 1 cup of evo.
6. You need 2 of lemons juiced.
7. It's 2 of lemons sliced.
8. It's 3 tbsp of fresh fine chopped rosemary.
9. Prepare 8 of large or 10 small garlic cloves fine chopped.
10. Prepare of Salt and pepper.
11. You need 3.5 oz of capers drained.
12. You need of Lemon pepper seasoning.
13. It's 425 of Oven preheated to.

I chose rosemary to go with the lemon and garlic in the rub for the chicken, but you could easily use oregano or thyme or a mix of all three if you want. Then you brown the the thighs skin side down, turn the chicken pieces over, wiggle some garlic and shallots in between the thighs, and roast in the. Juicy rosemary lemon chicken thighs is the kind of recipe that's perfect to make for a quick weeknight dinner. Serve with simple sides for a delicious meal.

Garlic lemon rosemary chicken thighs step by step

1. Add the evo, lemon juice, capers, rosemary, garlic, salt and pepper and whisk well, set aside..
2. Cut up the veggies and add to the sauce toss well. Season with a little more salt and pepper and set aside..
3. Take the chicken thighs and trim them up. You want a nice even amount of skin on the top and nothing underneath or hanging over. Season with lemon pepper..
4. Place chicken in a cold non stick pan and bring the heat to medium high and sear the thighs skin side down on med high until brown and crisp, flip and then do the same for a few minutes..
5. Add the veggies and sauce to the pan and nestle the chicken around the pan and cook for 25 minutes then turn to 450 and cook for an additional 20 to 25 minutes..
6. Serve over white rice, don’t forget to drizzle the juices over the rice..

Flavor them with aromatic rosemary and zippy lemon, add some wine and garlic and you have a guaranteed home run. Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs. Remove chicken from baking sheet and place on. Seasoned and coated with butter-herb mixture.

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