Garlic lemon rosemary chicken thighs. Repeat with the remaining chicken thighs until they are all arranged in the pan, each one on top of a lemon slice and a sprig of rosemary. Tuck the garlic cloves around, in-between, and under the edges of the chicken. Tuck any extra lemon slices between the thighs if you like. Garlic lemon rosemary chicken thighs

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. Prepare 2 cups of fennel.
  4. It’s 1 1/2 cup of organic carrots.
  5. You need 1 cup of evo.
  6. Prepare 2 of lemons juiced.
  7. It’s 2 of lemons sliced.
  8. It’s 3 tbsp of fresh fine chopped rosemary.
  9. It’s 8 of large or 10 small garlic cloves fine chopped.
  10. You need 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.

Directions Whisk together stock, lemon juice, mustard, rosemary, and pepper flakes in a bowl. Season the chicken with salt and pepper and place skin side up in an ovenproof dish. Tuck some in between each thigh. Pat the chicken thighs dry on both sides then generously season with the chopped rosemary, salt and pepper.

Garlic lemon rosemary chicken thighs step by step

  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..

Press the seasoning into the chicken thighs. Place the chicken thighs, skin-side down into a cold skillet or frying pan. Set the pan over medium-high heat. 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.