Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, garlic lemon rosemary chicken thighs. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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

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.

To get started with this recipe, we have to prepare a few components. You can cook garlic lemon rosemary chicken thighs using 13 ingredients and 6 steps. Here is how you can achieve it.

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. Get 2 cups fennel
4. Prepare 1 1/2 cup organic carrots
5. Make ready 1 cup evo
6. Take 2 lemons juiced
7. Get 2 lemons sliced
8. Take 3 tbsp fresh fine chopped rosemary
9. Prepare 8 large or 10 small garlic cloves fine chopped
10. Prepare Salt and pepper
11. Make ready 3.5 oz capers drained
12. Prepare Lemon pepper seasoning
13. Make ready 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’s going to wrap it up with this special food garlic lemon rosemary chicken thighs recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!