Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, garlic lemon rosemary chicken thighs. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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. Arrange thighs, skin side down, on a broiler pan.

Garlic lemon rosemary chicken thighs is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Garlic lemon rosemary chicken thighs is something that I’ve loved my entire life. They are nice and they look fantastic.

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

The marinade is delicious: it has lemon juice, fresh rosemary, Dijon mustard, minced garlic, salt and pepper, and honey. The honey is truly the magic ingredient of this marinade. Not only does it balance out the lemon and the Dijon but it also caramelizes on the chicken thighs when you grill them. Sear and brown the chicken thighs in olive oil for about two to three minutes on each side over medium high heat.

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.

Using a grease splatter screen helps when browning the chicken. Carefully remove from heat (be sure to use an oven mitt!) and sprinkle with dried rosemary and lemon zest before going into the oven. Season the chicken with salt and pepper and place skin side up in an ovenproof dish. Scatter the unpeeled garlic around the chicken with. Flip chicken and reduce heat to medium-low.

So that is going to wrap it up with this special food garlic lemon rosemary chicken thighs recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!