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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 15 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Garlic lemon rosemary chicken thighs:
- You need 2-3 lbs of bone in skin on chicken thighs.
- You need 1 lb of red potatoes triple cut into small pieces.
- Prepare 1 cup of chopped fennel chopped.
- Take 2 of medium organic carrots sliced on the bias (roughly 2 cups).
- Get 1 1/2 cups of French green beans (snipped and cut in half).
- Provide 1 cup of evo.
- Provide 1 cup of chicken stock.
- Prepare 2 of lemons juiced.
- Take 2 of lemons sliced.
- Get 3 tbsp of fresh fine chopped rosemary plus a few sprigs leftover.
- Provide 8 of large or 10 small garlic cloves fine chopped.
- You need of Course kosher Salt and pepper.
- You need 3.5 oz of capers with juice.
- You need of Lemon pepper seasoning.
- Take 425 of Oven preheated.
Instructions to make Garlic lemon rosemary chicken thighs:
- Add the evo, lemon juice, capers, rosemary, garlic, 4 good pinches of salt and pepper to taste, whisk well and 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, dont forget to drizzle the juices over the rice..
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