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How To Cook Garlic lemon rosemary chicken thighs

We can cook Garlic lemon rosemary chicken thighs by using 13 ingredients and 6 steps. Here is how you cook Garlic lemon rosemary chicken thighs.

Ingredients of Garlic lemon rosemary chicken thighs

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

Garlic lemon rosemary chicken thighs instructions

1. Add the evo, lemon juice, capers, rosemary, garlic, salt and pepper and whisk well, set aside..
2. Cut up the veggies and add to the sauce toss well. Season with a little more salt and pepper and set aside..
3. 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..
4. 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..
5. 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..
6. Serve over white rice, don’t forget to drizzle the juices over the rice..

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