If I’m being completely honest, I’ve been making a lot of chicken lately. Chicken was never on sale in Pittsburgh and it seems to be on sale a lot here, so I just can’t help myself. I may be getting a little tired of chicken though, which is too bad because I have a lot of uncooked chicken in the freezer. Oh, and if you’re wondering why I always make chicken thighs or legs… that would be Anthony’s fault. This recipe would be delicious with chicken breasts or even on the grill.
This recipe was so simple. It looks and tastes like you slaved over a hot stove for hours. Anthony took leftovers to work the next day and he said the smell of the rosemary in the microwave was unbelievable. And that’s just leftovers! The house smelled good for like 2 days after making this. If you want to impress company, but don’t have a lot of time, this is your recipe.
Lemon Rosemary Chicken Thighs
Yields – 3 Portions
Prep Time – 15 Minutes
Bake Time – 50 Minutes
- 5 Chicken Thighs
- 1/4 cup lemon juice (about 2 lemons)
- zest of 1 lemon
- 2 cloves of garlic
- 1 TBS of rosemary
- 2 TBSP of olive oil
- Mix together the lemon juice, lemon zest, garlic, rosemary and olive oil.
- Pour over chicken thighs and marinade for at least 2 hours.
- Place the chicken thighs into a baking dish and bake at 350 for 50 minutes or until the juices run clear.