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.