How to Cook Yummy Garlic lemon rosemary chicken thighs

Garlic lemon rosemary chicken thighs. 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.

Transfer chicken to a platter; reserve skillet. Add stock mixture to reserved skillet. These Lemon Garlic Rosemary Roasted Chicken Thighs are an easy meal that is simple, with minimal ingredients and a great taste! You can have Garlic lemon rosemary chicken thighs using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Garlic lemon rosemary chicken thighs

1. You need 3 lbs of bone in skin on chicken thighs.
2. It's 2 cups of red potatoes(about a pound).
3. You need 2 cups of fennel.
4. You need 1 1/2 cup of organic carrots.
5. It's 1 cup of evo.
6. You need 2 of lemons juiced.
7. Prepare 2 of lemons sliced.
8. Prepare 3 tbsp of fresh fine chopped rosemary.
9. Prepare 8 of large or 10 small garlic cloves fine chopped.
10. It's of Salt and pepper.
11. You need 3.5 oz of capers drained.
12. It's of Lemon pepper seasoning.
13. You need 425 of Oven preheated to.

The flavors of fresh garlic, rosemary and lemon come together to create a tasty flavor for these simple roasted chicken thighs. I hope everyone had a wonderful weekend! Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.

Garlic lemon rosemary chicken thighs instructions

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..

Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Turn chicken, and pour lemon mixture over chicken. Season the chicken with salt and pepper and place skin side up in an ovenproof dish.