Garlic lemon rosemary chicken thighs

Name: Garlic lemon rosemary chicken thighs
Yield: 4 servings
Cuisine: American
Ingredients: 2-3 lbs bone in skin on chicken thighs; 1 lb red potatoes triple cut into small pieces; 1 cup chopped fennel chopped; 2 medium organic carrots sliced on the bias (roughly 2 cups); 1 1/2 cups French green beans (snipped and cut in half); 1 cup evo; 1 cup chicken stock; 2 lemons juiced; 2 lemons sliced; 3 tbsp fresh fine chopped rosemary plus a few sprigs leftover; 8 large or 10 small garlic cloves fine chopped; Course kosher Salt and pepper; 3.5 oz capers with juice; Lemon pepper seasoning; 425 Oven preheated

Chef Bryce @ChefBryce

I added French green beans which are not shown in the picture

Chef Bryce @ChefBryce

I added French green beans which are not shown in the picture

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Ingredients

4 servings

2-3 lbsbone in skin on chicken thighs
1 lbred potatoes triple cut into small pieces
1 cupchopped fennel chopped
2medium organic carrots sliced on the bias (roughly 2 cups)
1 1/2 cupsFrench green beans (snipped and cut in half)
1 cupevo
1 cupchicken stock
2lemons juiced
2lemons sliced
3 tbspfresh fine chopped rosemary plus a few sprigs leftover
8large or 10 small garlic cloves fine chopped
Course kosher Salt and pepper
3.5 ozcapers with juice
Lemon pepper seasoning
425Oven preheated

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Steps

1

Add the evo, stock, lemon juice, capers, rosemary, garlic, 4 good pinches of salt and pepper to taste, whisk well and set aside.
2

Cut up the veggies and add to the sauce toss well. Season with a little more salt and pepper and set aside.
3

Take the chicken thighs and trim them up. You want a nice even amount of skin on the top and nothing underneath or hanging over. Season with lemon pepper.
4

Place chicken in a cold non stick pan and bring the heat to medium high and sear the thighs skin side down on med high until brown and crisp, flip and then do the same for a few minutes.
5

Add the veggies and sauce to the pan and nestle the chicken around the pan and cook for 25 minutes then turn to 450 and cook for an additional 20 to 25 minutes.
6

Serve over white rice, don’t forget to drizzle the juices over the rice.