Tuesday, January 20, 2009

Rosemary lemon chicken

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:

  1. MalenaJanuary 20, 2009 at 8:23 AM

    Your husband is the luckiest! That looks sooooo good! And you are really good at taking food shots!

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  2. HeatherJanuary 20, 2009 at 9:51 AM

    that chicken looks good, but those mashed potatoes have my name all over them. they look so good!!

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  3. DewiJanuary 20, 2009 at 10:52 AM

    Jeni, this is look so divine!
    Cheers,
    Elra

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  4. JeniJanuary 20, 2009 at 2:51 PM

    Thanks everyone! And truth be told, I liked the potatoes best. Pregnancy has turned me into a potato fanatic!!

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  5. test it commJanuary 28, 2009 at 6:44 AM

    That chicken looks tasty!

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Thanks for sharing your wisdom!