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We hope you got insight from reading it, now let’s go back to garlic lemon rosemary chicken thighs recipe. You can cook garlic lemon rosemary chicken thighs using 13 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Garlic lemon rosemary chicken thighs:
- You need 3 lbs bone in skin on chicken thighs
- Provide 2 cups red potatoes(about a pound)
- Provide 2 cups fennel
- You need 1 1/2 cup organic carrots
- Prepare 1 cup evo
- You need 2 lemons juiced
- Provide 2 lemons sliced
- Provide 3 tbsp fresh fine chopped rosemary
- Get 8 large or 10 small garlic cloves fine chopped
- Prepare Salt and pepper
- Prepare 3.5 oz capers drained
- Provide Lemon pepper seasoning
- Prepare 425 Oven preheated to
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.
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