Perfectly cooked chicken thighs in a light but heart warming sauce. Perfect for cooler Spring days when you still need a warm dish to take the evening chill off, but don't want a heavy meal. You can't go wrong with tnagy lemon citrus paired with a little garlic and rosemary.
Roast Chicken Thighs with Rosemary, Garlic and Lemon
Full flavor chicken thighs pan seared and finished with garlic, rosemary, and lemon. Absolutely delicious. Just make sure you have enough rice (or cauliflower rice for the carb conscious) so soak up all the sauce.
4 Chicken thighs, washed & pat dried
1 whole lemon
1/4 C O&V Rosemary Olive Oil
1 TBL Unsalted Butter
6 Cloves fresh garlic, outer sheaths removed
1/2 Cup (optional) dry white wine or chicken stock
Salt and Pepper to taste
Rosemary sprig or Parsley as garnish
Preheat the oven to 350º. Slice the lemon into full round slices 1/8" - 1/4" thick. Heat a medium size dutch oven/Le Cruset/Staub over med-high heat. Once the pan is hot, add the Rosemary olive oil. Sauté the thighs, approximately 2 min per side in the O&V Rosemary Olive Oil. With the chicken still in the pan, deglaze with wine or chicken stock. Add the garlic cloves and lemon slices. Salt and pepper to taste. Bring heat down to medium, cover the pan with the lid and braise for 30-40 minutes. Cook your choice of rice and vegetable as a side. To serve, place rice on plate and create a bowl in the center. Place a chicken thigh or two in the middle of the rice. Place a lemon round on top. Divide the sauce amoung the plates by spooning it over the chicken and rice. Garnish with fresh Rosemary or freshly chopped Parsley. Broccoli Rabe or grilled asparagus works great as a side. Serve immediately.
Pairs perfectly with a dry white wine such as a Sauvignon Blanc, a Verdejo, or an Italian Pinot Grigio. Could also be paired with an unoaked Chardonnay.