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!
Good, easy recipe but nothing super special. Also agree with other reviewers who said, it adds a lot of flavor to the exterior but nothing to the inside flavor. Perhaps marinading it would help. It is a tasty flavor combination though and does taste good on the exterior. I also found that I had to broil it longer to get the skin crispy.
I thought that this was a great recipe! If you like to taste more of the seasoning rather than the chicken I would add a bit more. My whole family loved it! To me that says it all! Very good recipe!
This recipe was very delicious & flavorful! I changed the recipe slightly by using a rosemary garlic seasoning blend I already had. Very quick and easy to make
could use some seasoning on the actual chicken meat - the skin was extremely good.
I was unexpectedly out of lemon juice, but had lime. So, I tried that and thought it had a refreshing taste. It was tasty, but nothing fancy.
To make the chicken more flavorful, I mixed all ingredients together and marinated the chicken for about 40 minutes before cooking and eliminated the basting. I have a NuWave oven so I cooked the thighs in that instead of under the broiler. I served this with mashed potatoes, roasted brussel sprouts and broccoli cornbread.
We all enjoyed this. Easy to make with items on hand.
Very easy-to-make and tastes good too! I found it to be a little too lemon-y, but this can easily be adjusted. Served this with mixed veggies and couscous. Also had to cook the chicken longer than the recipe stated, as it was still pink inside. Maybe an extra ten minutes or so would be good during the final step (oven at 450). A keeper, but not my first choice.
Very easy and fast to make. Fresh rosemary is the key ingredient.
I made this yesterday for lunch. My fiancee and I enjoyed it, but the recipe doesn't lend much flavor to the chicken meat itself. The skin is nicely flavored with the lemon-rosemary topping, and the flavors of the meat come through. It wasn't a bad dish at all, just not very memorable. It's something I might make again if I need a simple, quick meal.