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Lemon-Rosemary Chicken Thighs Recipe

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This recipe for Lemon-Rosemary Chicken Thighs, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debbie Bader

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds chicken thighs, bone-in and skin-on
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon rosemary, minced (2 teaspoon dried)
1 garlic clove, minced
salt and pepper to taste

Directions:
Directions:
Preheat broiler.
Rinse chicken thighs; pat dry. Arrange thighs skin side down, on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Brush 1/3 of mixture over chicken and sprinkle with salt and pepper. Broil 4 to 6 inches from heat until lightly browned, about 7 minutes. Using tongs, turn chicken thighs skin side up. Brush 1/3 of lemon-juice mixture over skin and sprinkle with salt and pepper. Broil until thighs are browned, about 7 more minutes. Turn off broiler and set oven to 450, brush final 1/3 of lemon-juice mixture over chicken (discard any remaining lemon juice mixture), return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10 to 15 minutes.

Number Of Servings:
Number Of Servings:
6

 

 

 

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