Lemon-Rosemary Chicken Thighs

Got the inspiration for this recipe from here

12 boneless, skinless chicken thighs
6 tablespoons lemon juice
DSC_0384-1

4 tablespoons olive oil
2 tablespoon minced fresh rosemary or 2 tsp. dried
4 garlic clove, minced
Salt and pepper, to taste
DSC_0381-1

Preheat broiler. Rinse chicken thighs; pat dry. Arrange thighs, in a single layer on a broiler pan.

In a small bowl, combine lemon juice, olive oil, rosemary
DSC_0385-1

and garlic.
DSC_0388-1

Brush 1/3 of mixture over chicken
DSC_0389-1

and sprinkle with salt and pepper.
DSC_0390-1

DSC_0394-1

Broil
DSC_0401-1

4 to 6 inches from heat until lightly browned, about 7 minutes.

turn chicken thighs skin side up. Brush 1/3 of lemon-juice mixture over skin and sprinkle with salt and pepper. Broil until thighs are browned, about 7 minutes.

Turn off broiler and set oven to 450°F. Brush final 1/3 of lemon-juice mixture over chicken (discard any leftover lemon-juice mixture) and return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10 minutes. Serve hot.
DSC_0407-1

DSC_0411-1

DSC_0415-1

Recipe:

  • 12 boneless, skinless chicken thighs
  • 6 tablespoons lemon juice
  • 4 tablespoons olive oil
  • 2 tablespoon minced fresh rosemary or 2 tsp. dried
  • 4 garlic clove, minced
  • Salt and pepper, to taste
  • Preheat broiler. Rinse chicken thighs; pat dry. Arrange thighs, in a single layer on a broiler pan.
  • In a small bowl, combine lemon juice, olive oil, rosemary and garlic.
  • Brush 1/3 of mixture over chicken and sprinkle with salt and pepper.
  • Broil 4 to 6 inches from heat until lightly browned, about 7 minutes.
  • turn chicken thighs skin side up. Brush 1/3 of lemon-juice mixture over skin and sprinkle with salt and pepper. Broil until thighs are browned, about 7 minutes.
  • Turn off broiler and set oven to 450°F. Brush final 1/3 of lemon-juice mixture over chicken (discard any leftover lemon-juice mixture) and return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10 minutes. Serve hot.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s