Rosemary Lemon Chicken Thighs

View Rosemary Lemon Chicken Thighs with Roasted Cauliflower post

10 chicken thighs (with skin and bones), trimmed slightly but with skin left on

4 shallots, minced

2 jalapenos, chopped

1/4 cup finely chopped rosemary

2 tablespoons rotisserie chicken seasoning

1 tablespoon minced garlic

1/2 cup olive oil

2 large lemons, juiced

1 cup wine

1/4 cup chopped green onion


Preheat oven to 500 degrees.

Sprinkle thighs with salt, pepper, and rotisserie seasoning.

Heat oil in pan. Saute shallots and jalepeno for 4-5 minutes. Add garlic, lemon juice and wine and let simmer for 2-3 minutes.

Add thighs to the pan and cook 4-5 minutes per side.

Transfer thighs and sauce to a baking dish. Top with green onions and lemon rinds.

Bake for 40 minutes.


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