Recipe: Yummy Garlic lemon rosemary chicken thighs

Garlic lemon rosemary chicken thighs. Arrange thighs, skin side down, on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Tuck the garlic cloves around, in-between, and under the edges of the chicken.

The flavors of fresh garlic, rosemary and lemon come together to create a tasty flavor for these simple roasted chicken thighs. Season the chicken with salt and pepper and place skin side up in an ovenproof dish. Scatter the unpeeled garlic around the chicken with. You can have Garlic lemon rosemary chicken thighs using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Garlic lemon rosemary chicken thighs

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

I love using bone-in, skin-on chicken thighs but any chicken pieces will work well here. How long to cook chicken thighs. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Turn chicken, and pour lemon mixture over chicken.

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..

Flip chicken and reduce heat to medium-low. Transfer chicken to a platter; reserve skillet. Add stock mixture to reserved skillet. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.