Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, garlic lemon rosemary chicken thighs. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Garlic lemon rosemary chicken thighs is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Garlic lemon rosemary chicken thighs is something that I’ve loved my entire life.
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.
To get started with this particular recipe, we must prepare a few components. 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:
- 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
- Take 1 cup evo
- Get 2 lemons juiced
- Get 2 lemons sliced
- Take 3 tbsp fresh fine chopped rosemary
- Take 8 large or 10 small garlic cloves fine chopped
- Get Salt and pepper
- Get 3.5 oz capers drained
- Get Lemon pepper seasoning
- Prepare 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:
- 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.
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.
So that’s going to wrap it up with this exceptional food garlic lemon rosemary chicken thighs recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
