At $0.73 a serving, you'll stay within your grocery budget for sure with these citrusy herbed chicken thighs. Rice and steamed fresh broccoli are equally economical sides that are great with the tender dark meat chicken.
1 tablespoon minced fresh rosemary or 2 tsp. dried
1 garlic clove, minced
Salt and pepper
How to Make It
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 minutes.
Turn off broiler and set oven to 450°F. Brush final 1/3 of lemon-juice mixture over chicken (discard any leftover lemon-juice mixture) and 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 minutes. Serve hot.
This recipe is great, i used dried rosemary out of convenience as it was what i had on hand. Im sure that fresh would have been better, as it always is, but the taste was still incredible. Ive noticed that the big complaint about this recipe wasnt with the flavor but rather a lack of flavor in the actual meat, that is to say that all the flavor was in the skin. Here is a tip i learned from my Granny, make a slit in the skin and put some of the seasoning under it so that it can reach the meat. Otherwise the skin acts as a shield and absorbs all the flavor while keeping it away from the meat.
The chicken skin had amazing flavor and the chicken itself was juicy and tender. My bf loved it! I basted the chicken with its own juices and run off lemon sauce on the 3rd time and it was delicious! Served with some rice cooked in chicken stock and a simple ceasar salad. Definitely will make again!
This meal was the result of a 3:30pm "Oh no! What am I going to make for dinner?!" realization. I have frozen thighs that I thawed using the good old water technique. Upon reading almost all the comments, suggestions, and alterations, I settled on a quick marinade. I made the lemon/oil/rosemary mixture twice. The first time, I combined the mixture in a zip top bag with the thighs in. I did add salt and pepper to the mixture. I also added an extra clove of garlic. We *love* garlic in our house. Placed the bag of thighs with mixture marinade in the freezer for 20 minutes, and then to the fridge for 45 minutes. I made the second mixture recipe in a small cup, covered it and set it in the fridge so the flavors could meld. I did add salt, pepper, and extra garlic clove to this mixture as well.After about an hour (20 mins freezer, 45 mins fridge) of marinating, I placed thighs and marinade liquid from bag into a baking dish, skin side up. Poured entire cup of second mixture over the thighs. Baked the chicken at 400° for 30 minutes and then broiled on high to brown and crisp the skin, another 7 minutes or so.Results: Lemony, moist, flavorful chicken with crispy skin. DH loved it!NOTE: Black bits on top are the minced garlic. BONUS: We used the liquid in the dish to make mashed potatoes. In place of milk and butter, we used the EVOO and lemon mixture. GENIUS!
So easy, healthy and good. Used chicken breasts and cut the lemon juice to 1 tablespoon. When the chicken was pretty much done sprayed them lightly with cooking spray and then turned the oven to broil at 450. put them back in a few minutes to brown them.
Made this for dinner yesterday. Made some adjustments. I removed the skin and marinated the chicken for about 1 hour. I baked the chicken. I enjoyed the flavor. Served with string beans and rice pilaf.
After reading that this recipe has a tendency to be bland, I decided to alter it a bit; I can't stand bland. I doubled all ingredients (except for the chicken, of course). After poking holes in the chicken, I placed the pieces in the pan I planned to broil/bake it in. I mixed all other ingredients together (lemon juice, oil, rosemary and garlic, salt pepper) and poured it over the chicken. I allowed the chicken to marinade for about 5 hours. After cooking, the dish was bursting with flavor! Definitely something I'll cook again!
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