Garlic lemon rosemary chicken thighs
Garlic lemon rosemary chicken thighs

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, garlic lemon rosemary chicken thighs. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Garlic lemon rosemary chicken thighs is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Garlic lemon rosemary chicken thighs is something that I’ve loved my whole life. They’re fine and they look fantastic.

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