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Kitchen Notebook

January 03, 2018

Lemon Chicken with Rosemary & Thyme

90+ Minutes

Serves 2

 

  • Chicken Thighs, thawed
  • 1/2 Head Garlic, separated into unpeeled cloves
  • 1 Lemon, cut into chunky eighths
  • A couple Sprigs of Thyme
  • A couple Sprigs of Rosemary
  • 2 Tbsp Olive Oil
  • 1/3 cup White Wine
  • Salt and Pepper

 

Preheat oven to 350 degrees.

Rinse chicken thighs and pat dry. Place them in a roasting pan and sprinkle with salt and pepper. Add garlic cloves, lemon chunks, thyme, rosemary and olive oil. Toss everything together and spread out in the baking pan. Make sure skin side of chicken is up and pour the white wine in pan. Cover tightly with foil and cook in the oven for 1 hour.

Remove foil and turn oven up to 410 degrees. Roast the uncovered chicken for another 25-30 minutes or until the chicken skin is golden brown and starting to turn crispy.


100 Mins Chicken lemon Meat

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100 Mins Chicken lemon Meat


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