Crispy Roast Chicken Thighs

From April 2012 Men's Journal by Paul Batolotta

Yield: 4 servings ( Serving Size: 2 thighs )
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  • 8 piece(s) Bone-in chicken thighs, with skin on
  • 2 teaspoon(s) salt
  • 1/2 teaspoon(s) black pepper
  • 1/3 cup(s) olive oil
  • 16 clove(s) garlic
  • 16 spear(s) asparagus cut into 2-inch lengths
  • 8 sprig(s) rosemary
  • 1/3 cup(s) dry white wine
  • 1 tablespoon(s) lemon juice


  1. In a mixing bowl, combine chicken with salt, pepper, olive oil, and garlic.

  2. Place in an 11-inch roasting pan, and roast for 25 minutes (along with brown rice)

  3. Remove from over, add asparagus and rosemary, and roast for 10 minutes more.

  4. Transfer chicken and asparagus to a serving plate.

  5. Add wine and lemon to the pan and cook over a medium flame until slightly reduced.

  6. Serve with brown rice.
March 2012

This recipe is a personal recipe added by KMurphy34 and has not been tested or endorsed by MyRecipes.

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