Garlic lemon rosemary chicken thighs
Garlic lemon rosemary chicken thighs

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, garlic lemon rosemary chicken thighs. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. 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 favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Garlic lemon rosemary chicken thighs is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:
  1. Prepare 3 lbs bone in skin on chicken thighs
  2. Get 2 cups red potatoes(about a pound)
  3. Take 2 cups fennel
  4. Take 1 1/2 cup organic carrots
  5. Make ready 1 cup evo
  6. Get 2 lemons juiced
  7. Take 2 lemons sliced
  8. Make ready 3 tbsp fresh fine chopped rosemary
  9. Make ready 8 large or 10 small garlic cloves fine chopped
  10. Take Salt and pepper
  11. Make ready 3.5 oz capers drained
  12. Prepare Lemon pepper seasoning
  13. Make ready 425 Oven preheated to

Drizzle olive oil and sprinkle salt and black pepper over the chicken Unfortunately just tossing some rosemary on to the chicken did nothing to flavor it. The lemon came through nicely, but the sprigs of rosemary. Roasted chicken thighs with a beautiful citrus flavor and an almost pungent aroma of rosemary and thyme. Put your chicken on the top of the lemons, pouring any.

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

Sheet Pan Lemon Rosemary Chicken Thighs are a perfect quick meal! This post may contain affiliate links. Please check our privacy and disclosure policy. I declare this Monday to be Easy Lemon Rosemary Chicken day! It starts with the humble chicken breast, just a few shakes on lemon pepper seasoning and a quick sear in a hot skillet.

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