Recipe of Jamie Oliver Garlic lemon rosemary chicken thighs

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, garlic lemon rosemary chicken thighs. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Garlic lemon rosemary chicken thighs is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Garlic lemon rosemary chicken thighs is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have garlic lemon rosemary chicken thighs using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Garlic lemon rosemary chicken thighs:

1. Get 2-3 lbs bone in skin on chicken thighs
2. Get 2 cups red potatoes(little less than a pound)
3. Take 1 cup chopped fennel
4. Take 1 1/2 cup organic carrots
5. Make ready 1 cup evo
6. Make ready 1 cup chicken stock
7. Prepare 2 lemons juiced
8. Make ready 2 lemons sliced
9. Make ready 3 tbsp fresh fine chopped rosemary plus a few sprigs leftover
10. Take 8 large or 10 small garlic cloves fine chopped
11. Get Course kosher Salt and pepper
12. Get 3.5 oz capers drained
13. Prepare Lemon pepper seasoning
14. Take 425 Oven preheated

Instructions to make Garlic lemon rosemary chicken thighs:

1. Add the evo, lemon juice, capers, rosemary, garlic, 4 good pinches of salt and pepper to taste, whisk well and set aside.
2. Cut up the veggies and add to the sauce toss well. Season with a little more salt and pepper and set aside.
3. Take the chicken thighs and trim them up. You want a nice even amount of skin on the top and nothing underneath or hanging over. Season with lemon pepper.
4. Place chicken in a cold non stick pan and bring the heat to medium high and sear the thighs skin side down on med high until brown and crisp, flip and then do the same for a few minutes.
5. Add the veggies and sauce to the pan and nestle the chicken around the pan and cook for 25 minutes then turn to 450 and cook for an additional 20 to 25 minutes.
6. Serve over white rice, don’t forget to drizzle the juices over the rice.

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