Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, garlic lemon rosemary chicken thighs. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tuck some in between each thigh. 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.
Garlic lemon rosemary chicken thighs is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Garlic lemon rosemary chicken thighs is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have garlic lemon rosemary chicken thighs using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Garlic lemon rosemary chicken thighs:
- Make ready 3 lbs bone in skin on chicken thighs
- Take 2 cups red potatoes(about a pound)
- Get 2 cups fennel
- Take 1 1/2 cup organic carrots
- Take 1 cup evo
- Take 2 lemons juiced
- Prepare 2 lemons sliced
- Take 3 tbsp fresh fine chopped rosemary
- Prepare 8 large or 10 small garlic cloves fine chopped
- Prepare Salt and pepper
- Get 3.5 oz capers drained
- Make ready Lemon pepper seasoning
- Take 425 Oven preheated to
Remove chicken from baking sheet and place on. This post may contain affiliate links. Please check our privacy and disclosure policy. I declare this Monday to be Easy Lemon Rosemary Chicken day!
Instructions to make Garlic lemon rosemary chicken thighs:
- Add the evo, lemon juice, capers, rosemary, garlic, salt and pepper and whisk well, set aside.
- Cut up the veggies and add to the sauce toss well. Season with a little more salt and pepper and set aside.
- 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.
- 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.
- 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.
- Serve over white rice, don’t forget to drizzle the juices over the rice.
It starts with the humble chicken breast, just a few shakes on lemon pepper seasoning and a quick sear in a hot skillet. Lemon, rosemary and garlic are an ideal flavor blend in this quick chicken bake. Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. 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.
So that is going to wrap this up for this special food garlic lemon rosemary chicken thighs recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
