Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, garlic lemon rosemary chicken thighs. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Garlic lemon rosemary chicken thighs is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Garlic lemon rosemary chicken thighs is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have garlic lemon rosemary chicken thighs using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Garlic lemon rosemary chicken thighs:
- Prepare bone in skin on chicken thighs
- Take red potatoes(about a pound)
- Get fennel
- Get organic carrots
- Get evo
- Take lemons juiced
- Take lemons sliced
- Get fresh fine chopped rosemary
- Make ready large or 10 small garlic cloves fine chopped
- Make ready Salt and pepper
- Make ready capers drained
- Make ready Lemon pepper seasoning
- Get 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.
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.
Flip chicken and reduce heat to medium-low. Transfer chicken to a platter; reserve skillet. Add stock mixture to reserved skillet. Add rosemary, garlic, and broth and bring to a boil. Return chicken to skillet, skin side up.
So that is going to wrap this up for this exceptional food garlic lemon rosemary chicken thighs recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
