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Garlic lemon rosemary chicken thighs
Garlic lemon rosemary chicken thighs

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We hope you got insight from reading it, now let’s go back to garlic lemon rosemary chicken thighs recipe. To make garlic lemon rosemary chicken thighs you need 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Garlic lemon rosemary chicken thighs:
  1. You need bone in skin on chicken thighs
  2. Prepare red potatoes(about a pound)
  3. Prepare fennel
  4. Get organic carrots
  5. Provide evo
  6. You need lemons juiced
  7. Use lemons sliced
  8. Prepare fresh fine chopped rosemary
  9. Take large or 10 small garlic cloves fine chopped
  10. Get Salt and pepper
  11. You need capers drained
  12. Get Lemon pepper seasoning
  13. Get Oven preheated to
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.

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