Rosemary & Lemon Chicken Thighs

Step 1: Heat oven to 400 degrees F.

Step 2: Wash and zest lemons; cut lemons in half and set aside. In a bowl or cup combine lemon zest and rosemary; season with salt and pepper.

Step 3: With your fingers loosen skin on the chicken and insert a pinch of the rosemary/lemon mixture in the skin of each thigh and rub it coating the meat. Half the mixture will be used.

Step 4: In a bowl or pie pan blend the flour with salt and pepper. Dredge the chicken in the mixture and shake off excess.

Step 5: In an oven-proof skillet over medium high heat heat the oil and then add the chicken, skin side down, cook 5 minutes or until skin starts to brown; turn and cook other side another 3-5 minutes until it starts to turn color. You may need to cook in batches, depending on the size of your skillet and chicken. If you cooked in batches put all the chicken back into the skillet and transfer to the oven and cook for 20 minutes or until chicken is done.

Step 6: Squeeze reserved lemon halves over the chicken, if desired and then sprinkle the remaining lemon/rosemary mixture over the chicken. Sprinkle with chives and parsley if desired.