Rosemary Lemon Pepper Chicken Thighs

I have to give a shout out to my BFF, y’all.  We met 13 YEARS ago and I can honestly say I don’t know what I would do without her in my life.  Sadly, we don’t live in the same state, but we’re praying and hoping that one day REALLY soon, we will!  I’ve never had a best friend that literally went through OR goes through the EXACT SAME THINGS I go through at the EXACT SAME TIME.  We have the kind of friendship where we can go 2 weeks without talking, pick right back up where we left off, and never miss a beat.  That very thing happened today.  She’s one of my biggest encouragers and definitely one of my biggest cheerleaders.  I thank God for allowing our paths to cross during such a pivotal time in our lives.  Chasity June, with all my heart, THANK YOU for always being my best friend.  I can’t imagine my life without you in it.  Here’s to many more years of being best friends!

Ingredients:

Yields: 2 Servings

  • 1 lb (4 pieces) organic chicken thighs (legs, breast, whatev)
  • 1/3 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2-3 garlic cloves, minced
  • 3 tbsp onion, minced
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 1 tbsp butter plus 1 tbsp olive oil
  • 1/2 cup chicken stock

Directions:

  1. In a medium size bowl add:  lemon juice, zest, olive oil, rosemary, thyme, garlic, onion, salt and pepper.  Stir well.  Set aside for a bit.
  2. Wash and pat dry your chicken.  Using a casserole dish or a gallon size ziplock bag, add the chicken, then pour the marinade on top.  Refrigerate for at least an hour or up to 24 hours.
  3. Pre-heat oven to 425 degrees.  Heat up a cast iron or oven proof skillet.  Add the butter/olive oil and let it melt (careful not to burn it).  Add the chicken skin-side-down.  Let it get good and brown, flip it to the other side, add the chicken stock to the pan, and stick the skillet in the oven.  Cook for 40-50 minutes.  If your chicken is skinless/boneless, only cook for 20-30 minutes.  Always make sure the internal temperature is 165 degrees.  Nobody wants to eat raw chicken!
  4. You may need to cover your chicken with foil if it starts to get too brown on top.
  5. Want to make a sauce for your chicken??  Continue reading… If not, serve it with your favorite veggies and a glass of vino! ENJOY!

For the sauce:

Pour the leftover marinade into a sauce pan.  Bring it to a boil for 5-6 minutes.  Whisk it occasionally so it doesn’t scorch on the bottom.  Add 1 tbsp tapioca flour and whisk in 1 cup of chicken stock.  Continue to let this bubble (boil) on medium-high heat for a about 5 more minutes.  Add 1/4 cup coconut milk and 2 tbsp honey.  Continue whisking and lower the heat to a simmer.  TASTE THE SAUCE.  Add whatever you think it needs to make it tasty!  Once the chicken is done, drizzle a little sauce on top.  It’s delicious!  You’ll LOVE it!  My sauce was so yummy.  The only thing I needed was some crusty French bread to dip it in.  Ahhhh….

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THIS one

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