Chicken thighs with lemon and rosemary
Description
The dish is prepared without unnecessary complications. I use lemon and rosemary for the marinade. You can use either fresh or dried rosemary. Marinate the meat for at least 1 hour before cooking, preferably longer. First, sear the meat in a pan to get a golden crust, then bake it in the oven. Serve the finished dish hot.
Instructions
- 1
Step 1
1. Place chopped rosemary, zest of one lemon, 3 garlic cloves, salt, pepper, 2 tablespoons of lemon juice into the food processor bowl and grind, then add 1 tablespoon of olive oil.
- 2
Step 2
2. Wash the meat and pat it dry with paper towels. Place the meat in a bowl, add the marinade, mix well, and let it marinate for at least 1 hour, or preferably overnight in the refrigerator. Take the meat out an hour before cooking to allow it to come to room temperature.
- 3
Step 3
3. Heat a skillet with the remaining olive oil and place the thighs skin-side down, searing until golden brown.
- 4
Step 4
4. Flip the meat to the other side and fry until a golden crust forms.
- 5
Step 5
5. Coarsely chop the shallot, place the onion and garlic between the meat, and put into a preheated oven at 170 degrees for 20 minutes.
- 6
Step 6
6. Serve the meat immediately after cooking; it pairs perfectly with any side dish.