Chilean Lemon Rosemary Chicken Thighs

4
Servings
60m
Prep Time
60m
Cook Time
2h
Ready In


"From Chilean fruit associations"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (740.4 g)
  • Calories 1260.3
  • Total Fat - 94.7 g
  • Saturated Fat - 24 g
  • Cholesterol - 649.1 mg
  • Sodium - 1014.1 mg
  • Total Carbohydrate - 23 g
  • Dietary Fiber - 6.1 g
  • Sugars - 5.6 g
  • Protein - 83.2 g
  • Calcium - 132.1 mg
  • Iron - 5.5 mg
  • Vitamin C - 113.8 mg
  • Thiamin - 0.5 mg

Step 1

Whisk together juice and zest of 2 lemons, olive oil, garlic, rosemary, salt, and plenty of coarse black pepper.

Step 2

Add chicken thighs to the mixture

Step 3

Toss to coat and let the rest for 45 minutes at room temp.

Step 4

Preheat oven to 425.

Step 5

Just before cooking,

Step 6

Put the chicken thighs so they’re skin-side down.

Step 7

Put the marinade over the chicken

Step 8

Cut remaining lemons quarters and nestle them in among the chicken thighs. Give everything one last grind of black pepper.

Step 9

Baste the chicken half way through turn the chicken so skin side is up

Step 10

Roast for 40 minutes, or until juices run clear when poke with a fork

Tips & Variations


No special items needed.

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