Chilean Lemon Rosemary Chicken Thighs
June 27, 2019
"From Chilean fruit associations"
- 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
Whisk together juice and zest of 2 lemons, olive oil, garlic, rosemary, salt, and plenty of coarse black pepper.
Add chicken thighs to the mixture
Toss to coat and let the rest for 45 minutes at room temp.
Preheat oven to 425.
Just before cooking,
Put the chicken thighs so they’re skin-side down.
Put the marinade over the chicken
Cut remaining lemons quarters and nestle them in among the chicken thighs. Give everything one last grind of black pepper.
Baste the chicken half way through turn the chicken so skin side is up
Roast for 40 minutes, or until juices run clear when poke with a fork
Tips & Variations
No special items needed.