レモンローズマリーチキンもも肉

レモンローズマリーチキンもも肉

I received a lot of requests for this recipe, so I wanted to give you guys all the details. You’re going to start by chopping up your potatoes. Then add them to some salted boiling water and let that cook for about 10 minutes. While that’s boiling, you’re going to prep your chicken thighs. Pat them dry. Then add the seasonings on your left. I’m using bone in chicken thighs, just so you guys know. And once they’re evenly coated, add to a large baking dish and set that aside. Next, you’re going to combine about a4 cup of olive oil with lemon zest, lemon juice, some dijon mustard, and honey. Add three to four cloves of minced or grated garlic along with some fresh chopped rosemary. I’m also adding some of the same seasonings I used on the chicken. Once you mix it all together, it should look something like this. Then you’re going to add your potatoes to the baking dish. I let them cool for about 5 minutes before adding them in. Pour the marinade on top and make sure to get everything evenly coated before baking at 400° for 45 to 50 minutes. Halfway through, I added some broccolini and covered with tin foil. Here it is once it’s all done. Full details will be in the caption and enjoy.

What you need:
1 lb bone in chicken thighs
4 servings gold baby potatoes
4 servings broccolini

Lemon Rosemary Marinade:
1/4 cup olive oil
Zest from 1 lemon
Juice from 1/2 a lemon
2-3 tbsp fresh minced rosemary
3-4 cloves minced/grated garlic
2 tbsp honey
1 tbsp dijon mustard
Same seasonings used with chicken

Bake 400 degrees for 45-50 minutes. Half way through I covered with tinfoil and added the broccoli