Wednesday, September 2, 2015

Recipe: Lemon Rosemary Chicken:

I found this on Pinterest the other day, and I had to make it!  It looked so yummy!  It's a very quick meal, and it is as good as it looks.  The only issue I had was that there was a little bit too much rosemary.  When I make this dish again, I'm thinking about halfing the size.  Maybe even a little less. 

4 Large Chicken Thighs with Bone and Skin
3 Tbsp Olive Oil 
1 Tbsp Dried Rosemary 
1 Lemon 
1 tsp Salt 
1 tsp Black Pepper 


Place the chicken thighs in a baking dish, season (to taste) with salt and black pepper.

Drizzle the olive oil, sprinkle the rosemary, and top off with the lemon slices.  Cover and place into the fridge for an hour (up to four). 
After the hour has passed, Preheat your oven to 350 degrees.

While your oven is heating up, warm up a skillet over medium high heat, drain the chicken of excess oil, and place in the pan skin side down.  You can cook with the lemon slice still on, but I left it off and put it back on for the oven part.  
Once the chicken is golden brown, flip over and cook the other side.  This should take around 4 to 5 minutes for each side.

Then place the chicken back into a baking dish, and bake for around 20 minutes.


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