Lemon & Rosemary Roasted Chicken Thighs

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INGREDIENTS:

  • 8 chicken thighs with skin on and bone in
  • 1 lemon
  • 2 Tbsp. chopped fresh rosemary (dried may be substituted as well)
  • salt and pepper to taste


INSTRUCTIONS:

  1. Preheat oven to 375 Degrees F. Line a baking sheet with aluminum foil for easy clean up.
  2. Rinse chicken and pat dry. Season with salt and pepper.
  3. Slice lemon in half. Slice half of the lemon in thin slices (you'll need 8 slices) and set other half aside.
  4. Lift chicken skin and sprinkle a little bit of chopped rosemary under the skin and a slice of lemon. Cover with the chicken skin and repeat with the remaining chicken pieces.
  5. Squeeze the juice from the other half of the lemon over the chicken thighs and sprinkle with the remaining rosemary.
  6. Bake in preheated oven for 30-40 minutes. Juices should run clear when the chicken is pierced.
 

 



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