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The ingredients needed to prepare Garlic lemon rosemary chicken thighs:
- Prepare 3 lbs bone in skin on chicken thighs
- You need 2 cups red potatoes(about a pound)
- You need 2 cups fennel
- Provide 1 1/2 cup organic carrots
- Get 1 cup evo
- Take 2 lemons juiced
- Prepare 2 lemons sliced
- Use 3 tbsp fresh fine chopped rosemary
- You need 8 large or 10 small garlic cloves fine chopped
- Prepare Salt and pepper
- Use 3.5 oz capers drained
- You need Lemon pepper seasoning
- Use 425 Oven preheated to
Steps to make Garlic lemon rosemary chicken thighs:
- Add the evo, lemon juice, capers, rosemary, garlic, salt and pepper and whisk well, set aside.
- Cut up the veggies and add to the sauce toss well. Season with a little more salt and pepper and set aside.
- 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.
- 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.
- 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.
- Serve over white rice, don’t forget to drizzle the juices over the rice.
Roasted lemon chicken with rosemary and garlic is perfect for a weeknight dinner! It comes together so quickly and insanely flavored with only few simple ingredients. If you try this Lemon Rosemary Chicken, please let me know in the comments below. I would love to know how it turned out for you! Lemon and garlic plus rosemary combine to create a fragrant, flavorful, and simple chicken dish with crispy skin.
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