Chilean Lemon Rosemary Chicken Thighs
Created by dienia b on June 27, 2019
- Servings: 4
- Prep Time: 60m
- Cook Time: 60m
- Recipe #32785
Ingredients
- 4 lemons
- 1/4 cup olive oil
- 6 cloves garlic, finely chopped
- 5 sprigs fresh rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 pounds chicken thighs (bone in)
How to Make
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Step 1: Whisk together juice and zest of 2 lemons, olive oil, garlic, rosemary, salt, and plenty of coarse black pepper.
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Step 2: Add chicken thighs to the mixture
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Step 3: Toss to coat and let the rest for 45 minutes at room temp.
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Step 4: Preheat oven to 425.
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Step 5: Just before cooking,
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Step 6: Put the chicken thighs so they’re skin-side down.
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Step 7: Put the marinade over the chicken
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Step 8: Cut remaining lemons quarters and nestle them in among the chicken thighs. Give everything one last grind of black pepper.
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Step 9: Baste the chicken half way through turn the chicken so skin side is up
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Step 10: Roast for 40 minutes, or until juices run clear when poke with a fork
Nutritional Facts
- 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