How to Cook Appetizing Garlic lemon rosemary chicken thighs

Without fail recipe ultimate Garlic lemon rosemary chicken thighs easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Garlic lemon rosemary chicken thighs with 14 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 6 stages of easy cooking Garlic lemon rosemary chicken thighs.

Ingredients for Garlic lemon rosemary chicken thighs

1. Prepare : bone in skin on chicken thighs.

2. Needed : red potatoes(little less than a pound).

3. Needed : chopped fennel.

4. Prepare : organic carrots.

5. Needed : evo.

6. Needed : chicken stock.

7. Prepare : lemons juiced.

8. Needed : lemons sliced.

9. Needed : fresh fine chopped rosemary plus a few sprigs leftover.

10. Needed : large or 10 small garlic cloves fine chopped.

11. Prepare : Course kosher Salt and pepper.

12. Needed : capers drained.

13. Needed : Lemon pepper seasoning.

14. Prepare : Oven preheated.

If all ingredients Garlic lemon rosemary chicken thighs it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Garlic lemon rosemary chicken thighs

1. Add the evo, lemon juice, capers, rosemary, garlic, 4 good pinches of salt and pepper to taste, whisk well and 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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