Tutorial Cooking Of Garlic lemon rosemary chicken thighs

You can cook Garlic lemon rosemary chicken thighs using 14 ingredients and 6 steps. Here is how you cook Garlic lemon rosemary chicken thighs.

Ingredients of Garlic lemon rosemary chicken thighs

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

Garlic lemon rosemary chicken thighs directions

1. Add the evo, lemon juice, capers, rosemary, garlic, 4 good pinches of salt and pepper to taste, whisk well and 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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