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Tuck the garlic cloves around, in-between, and under the edges of the chicken. Tuck any extra lemon slices between the thighs if you like. Arrange thighs, skin side down, on a broiler pan.
To begin with this recipe, we must first prepare a few components. You can cook garlic lemon rosemary chicken thighs using 13 ingredients and 6 steps. Here is how you can achieve that.
Composition needed to cook Garlic lemon rosemary chicken thighs:
- 3 lbs bone in skin on chicken thighs
- 2 cups red potatoes(about a pound)
- 2 cups fennel
- 1 1/2 cup organic carrots
- 1 cup evo
- 2 lemons juiced
- 2 lemons sliced
- 3 tbsp fresh fine chopped rosemary
- 8 large or 10 small garlic cloves fine chopped
- Salt and pepper
- 3.5 oz capers drained
- Lemon pepper seasoning
- 425 Oven preheated to
Flip chicken and reduce heat to medium-low. Transfer chicken to a platter; reserve skillet. Add stock mixture to reserved skillet. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan.
Steps to make Garlic lemon rosemary chicken thighs:
- 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.
Turn chicken, and pour lemon mixture over chicken. Add rosemary, garlic, and broth and bring to a boil. Return chicken to skillet, skin side up. Season the chicken with salt and pepper and place skin side up in an ovenproof dish. Scatter the unpeeled garlic around the chicken with.
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