Easiest Way to Make Favorite Garlic lemon rosemary chicken thighs

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, garlic lemon rosemary chicken thighs. One of my favorites food recipes. This time, I am going to 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 in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Garlic lemon rosemary chicken thighs is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook garlic lemon rosemary chicken thighs using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Garlic lemon rosemary chicken thighs:

1. Get 2-3 lbs bone in skin on chicken thighs
2. Make ready 2 cups red potatoes(little less than a pound)
3. Get 1 cup chopped fennel
4. Make ready 1 1/2 cup organic carrots
5. Get 1 cup evo
6. Take 1 cup chicken stock
7. Prepare 2 lemons juiced
8. Make ready 2 lemons sliced
9. Prepare 3 tbsp fresh fine chopped rosemary plus a few sprigs leftover
10. Make ready 8 large or 10 small garlic cloves fine chopped
11. Take Course kosher Salt and pepper
12. Take 3.5 oz capers drained
13. Take Lemon pepper seasoning
14. Prepare 425 Oven preheated

Steps to make 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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