Garlic lemon rosemary chicken thighs
Garlic lemon rosemary chicken thighs

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, garlic lemon rosemary chicken thighs. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Garlic lemon rosemary chicken thighs is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Garlic lemon rosemary chicken thighs is something which I have loved my whole life. They are nice and they look fantastic.

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To get started with this recipe, we have to first prepare a few ingredients. You can have garlic lemon rosemary chicken thighs using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Garlic lemon rosemary chicken thighs:
  1. Get 2-3 lbs bone in skin on chicken thighs
  2. Make ready 2 cups red potatoes(little less than a pound)
  3. Take 1 cup chopped fennel
  4. Prepare 1 1/2 cup organic carrots
  5. Take 1 cup evo
  6. Get 1 cup chicken stock
  7. Prepare 2 lemons juiced
  8. Make ready 2 lemons sliced
  9. Prepare 3 tbsp fresh fine chopped rosemary plus a few sprigs leftover
  10. Take 8 large or 10 small garlic cloves fine chopped
  11. Prepare Course kosher Salt and pepper
  12. Take 3.5 oz capers drained
  13. Take Lemon pepper seasoning
  14. Make ready 425 Oven preheated

Set the pan over medium-high heat. Instructions In a large bowl, combine the olive oil, garlic, lemon juice, rosemary, salt and pepper and whisk well to combine. Add the chicken thighs to the bowl and mix well to coat the thighs. Arrange thighs, skin side down, on a broiler pan.

Instructions to make Garlic lemon rosemary chicken thighs:
  1. Add the evo, lemon juice, capers, rosemary, garlic, 4 good pinches of salt and pepper to taste, whisk well and 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.

Add the chicken thighs to the bowl and mix well to coat the thighs. Arrange thighs, skin side down, on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Directions Whisk together stock, lemon juice, mustard, rosemary, and pepper flakes in a bowl. Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish.

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