Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, garlic lemon rosemary chicken thighs. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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!
Garlic lemon rosemary chicken thighs is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Garlic lemon rosemary chicken thighs is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook 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:
- Get 3 lbs bone in skin on chicken thighs
- Make ready 2 cups red potatoes(about a pound)
- Make ready 2 cups fennel
- Take 1 1/2 cup organic carrots
- Get 1 cup evo
- Make ready 2 lemons juiced
- Make ready 2 lemons sliced
- Prepare 3 tbsp fresh fine chopped rosemary
- Make ready 8 large or 10 small garlic cloves fine chopped
- Prepare Salt and pepper
- Take 3.5 oz capers drained
- Take 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.
Steps 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’s going to wrap it up for this exceptional food garlic lemon rosemary chicken thighs recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
