Recipe for chicken thighs with rosemary
Chicken thighs with rosemary
Serves 4
6skinless, boneless chicken thighsJuice of ½ lemon1tablespoon olive oil2tablespoons chopped fresh rosemarySalt and pepper, to taste 1lemon, cut into wedges (for serving)
1. In a shallow dish, toss the chicken thighs with lemon juice, olive oil, rosemary, salt, and pepper. With your hands rub the seasonings into the thighs. Cover the chicken and refrigerate for 1 hour.
2. Place a rack over the log stand. Wearing fireplace gloves, set a cast-iron skillet on the rack and let it heat for 1 minute. Transfer the chicken to the skillet. Cook for 3 minutes. With tongs, turn the chicken and cook 3 minutes more. Turn the chicken again and cook 1 minute more on each side or until golden.
3. Remove the skillet from the rack. Serve from the pan with lemon wedges. Debra Samuels
To comment, please create a screen name in your profile
To comment, please verify your email address
Conversation
This discussion has ended. Please join elsewhere on Boston.com