Easiest Way to Prepare Delicious Garlic lemon rosemary chicken thighs

Garlic lemon rosemary chicken thighs. Tuck some in between each thigh. I used all thighs and no legs and followed the recipe exactly with the exception of using a large cast. Roasted lemon chicken with rosemary and garlic is perfect for a weeknight dinner!

You can't have too many roasted chicken recipes! This post may contain affiliate links. Please check our privacy and disclosure policy. You can cook Garlic lemon rosemary chicken thighs using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Garlic lemon rosemary chicken thighs

You need 3 lbs of bone in skin on chicken thighs.
You need 2 cups of red potatoes(about a pound).
You need 2 cups of fennel.
It's 1 1/2 cup of organic carrots.
You need 1 cup of evo.
You need 2 of lemons juiced.
It's 2 of lemons sliced.
It's 3 tbsp of fresh fine chopped rosemary.
You need 8 of large or 10 small garlic cloves fine chopped.
It's of Salt and pepper.
Prepare 3.5 oz of capers drained.
You need of Lemon pepper seasoning.
You need 425 of Oven preheated to.

I declare this Monday to be Easy Lemon Rosemary Chicken day! It starts with the humble chicken breast, just a few shakes on lemon pepper seasoning and a quick sear in a hot skillet. Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.

Garlic lemon rosemary chicken thighs instructions

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..

Remove chicken from baking sheet and place on. Lemon Garlic Chicken Thighs - Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. Made on the grill or stovetop. Like really, really, really, really excited where it's all I can think about, day or night. Where all I want is a plate full of these perfectly juicy, garlicky, lemon.