Garlic lemon rosemary chicken thighs. Tuck some in between each thigh. Roasted lemon chicken with rosemary and garlic is perfect for a weeknight dinner! It comes together so quickly and insanely flavored with only few simple ingredients.

I used all thighs and no legs and followed the recipe exactly with the exception of using a large cast. Ariston x The Ramen Girl Repost IG (@theramengirl) One of my recent favourite chicken recipes - Lemon Rosemary Chicken Thigh. Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. You can have Garlic lemon rosemary chicken thighs using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Garlic lemon rosemary chicken thighs

You need 3 lbs of bone in skin on chicken thighs.
It's 2 cups of red potatoes(about a pound).
Prepare 2 cups of fennel.
It's 1 1/2 cup of organic carrots.
Prepare 1 cup of evo.
Prepare 2 of lemons juiced.
It's 2 of lemons sliced.
It's 3 tbsp of fresh fine chopped rosemary.
You need 8 of large or 10 small garlic cloves fine chopped.
Prepare of Salt and pepper.
It's 3.5 oz of capers drained.
You need of Lemon pepper seasoning.
Prepare 425 of Oven preheated to.

Drizzle olive oil and sprinkle salt and black pepper over the chicken Unfortunately just tossing some rosemary on to the chicken did nothing to flavor it. The lemon came through nicely, but the sprigs of rosemary. Roasted chicken thighs with a beautiful citrus flavor and an almost pungent aroma of rosemary and thyme. Put your chicken on the top of the lemons, pouring any.

Garlic lemon rosemary chicken thighs instructions

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..

Sheet Pan Lemon Rosemary Chicken Thighs are a perfect quick meal! This post may contain affiliate links. Please check our privacy and disclosure policy. I declare this Monday to be Easy Lemon Rosemary Chicken day! It starts with the humble chicken breast, just a few shakes on lemon pepper seasoning and a quick sear in a hot skillet.