Lemon Rosemary Chicken Thighs

I have posted here before about how fabulous and delicious chicken thighs are. Seriously, you can't really go wrong with them, and are really missing out if you think the only way to eat chicken is dry chicken breast! So when I saw this recipe involving lemon and rosemary, I thought it was perfect for springtime. Chuck and I both loved this and I served it with garlic and rosemary roasted potatoes and sauteed zucchini and tomatoes (post later this week).

It definitely did not disappoint! The garlic and rosemary mixture that you pour over top of the chicken is delicious and is really nice to baste the chicken with as well after it comes out of the oven. I actually prepped this several hours in advance and let it sit in the refrigerator like this:

and I really think it added even more flavor to the finished product.

I adjusted the amounts from the original recipe since I bought a package of four thighs. And make sure you buy skin-on meat - even if you don't eat the skin, it makes a much juicier and flavorful piece of chicken!

Lemon Rosemary Chicken Thighs

amounts adjusted from Stacey Snacks

Makes 2-4 servings

4 chicken thighs, skin-on (about 1 1/2 pounds)

1 lemons, cut into 4 slices

4 sprigs of fresh rosemary

2 tablespoons olive oil

a little less than 1 tablespoon chopped fresh rosemary

1 large clove garlic, minced

a little less than 1 tablespoon kosher salt

Preheat oven to 425 degrees F.

Place the lemon slices in an 8 x 8 baking dish. Lay a sprig of rosemary on top of each lemon slice. Place a thigh on top of each lemon/rosemary stack, skin up.

Whisk together the olive oil, chopped rosemary, minced garlic, and kosher salt. Pour over the chicken and rub into skin.

Bake for 55 minutes or until chicken is cooked through (internal temperature should read 180 degrees). Baste with lemon-garlic sauce from the bottom of the dish.