This is one of the simplest and most flavorful chicken dishes I can imagine. Together, rosemary and lemon have a particular affinity for roasted meats. The hot oven makes the chicken's skin extra-crispy.
Chicken thigh | 4 | |
Rosemary sprigs | 2 , finely chopped | |
Garlic | 4 Clove (20 gm) , minced | |
Lemon zest | 1 1/2 Tablespoon (zest of two lemons used) | |
Lemon | 1 Medium , juiced | |
Red pepper flakes | 1/4 Teaspoon | |
Salt | To Taste | |
Pepper | To Taste | |
Extra virgin olive oil | 1 Cup (16 tbs) | |
For garnish | ||
Lemon slices | 6 Small | |
Rosemary sprigs | 4 Small |
GETTING READY
1. Preheat the oven to 425 degrees F.
MAKING
2. Place the chicken thighs in a baking dish and season with salt and pepper.
3. In a bowl combine rosemary, garlic, lemon zest, lemon juice, salt, pepper, and red pepper flakes.
4. Add olive oil and mix to combine.
5. Pour the marinade over the chicken, turn the chicken to evenly coat all sides.
6. Leave the chicken in the marinade for few hours.
7. Place some lemon slices and fresh rosemary on top of the chicken.
8. Bake the chicken for 45 minutes or until golden brown on top.
9. Once done remove and allow the chicken to rest for few minutes.
SERVING
10. Serve with fresh salad on the side.
Serving size
Calories 601Calories from Fat 526
% Daily Value*
Total Fat 57 g87.7%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 162 mg6.75%
Total Carbohydrates 6 g2%
Dietary Fiber 2 g8%
Sugars
Protein 14 g28%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet