I bought a big family pack of boneless thighs and separated them into 4 separate meal portions (8 servings). A pretty good deal for 10 bucks. While looking through my pantry and fridge for inspiration on how to prepare Sunday dinner, I decided on a bit of an Italian (go figure) theme. I served these on top of garlic and chive smashed yukon potatoes, with a side of steamed broccoli. Can't wait to eat the leftovers!
Rosemary lemon chicken thighs
Makes 4 servings
Ingredients:
4 boneless skinless chicken thighs
1/2 tsp chopped fresh rosemary
1 tb lemon juice
1 tb olive oil
1 tsp crushed garlic
1/2 tsp kosher salt
cracked pepper to taste
Directions:
Combine all ingredients in a medium dish. Toss well with tongs to coat chicken evenly. Refrigerate at least 30 minutes. Heat skillet (in my case a grill pan) over medium heat. Cook 5 minutes. Flip and cook 3-5 minutes more.
5 comments:
Your husband is the luckiest! That looks sooooo good! And you are really good at taking food shots!
that chicken looks good, but those mashed potatoes have my name all over them. they look so good!!
Jeni, this is look so divine!
Cheers,
Elra
Thanks everyone! And truth be told, I liked the potatoes best. Pregnancy has turned me into a potato fanatic!!
That chicken looks tasty!
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