Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, garlic lemon rosemary chicken thighs. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Garlic lemon rosemary chicken thighs is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Garlic lemon rosemary chicken thighs is something that I have loved my entire life. They’re fine and they look fantastic.
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!
To begin with this recipe, we must first prepare a few ingredients. You can cook garlic lemon rosemary chicken thighs using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Garlic lemon rosemary chicken thighs:
- Take 3 lbs bone in skin on chicken thighs
- Prepare 2 cups red potatoes(about a pound)
- Prepare 2 cups fennel
- Make ready 1 1/2 cup organic carrots
- Make ready 1 cup evo
- Take 2 lemons juiced
- Take 2 lemons sliced
- Make ready 3 tbsp fresh fine chopped rosemary
- Take 8 large or 10 small garlic cloves fine chopped
- Make ready Salt and pepper
- Prepare 3.5 oz capers drained
- Make ready Lemon pepper seasoning
- Get 425 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.
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.
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.
So that is going to wrap this up for this exceptional food garlic lemon rosemary chicken thighs recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
