Chilean Lemon Rosemary Chicken Thighs
Recipe: #32785
June 27, 2019
Categories: Chicken, Lemon, South American, Gluten-Free, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"From Chilean fruit associations"
Ingredients
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 by Step Method
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
No special items needed.