Last night was another night where I wanted to make something with herbs from my garden — in this case, rosemary. I’ve thought for a long time that rosemary and lemon were meant for each other. I was also in the mood for chicken, which goes very well with rosemary and lemon, so I decided to make this oven-roasted version of those ingredients — wonderful! The combination of flavors is bright and welcoming. I like to serve this with a wild rice pilaf — hope you’ll try this dish tonight!
1 large clove garlic, peeled and minced
1 tsp salt
1/2 tsp ground black pepper
Zest of 1 lemon, finely chopped
1 tsp chopped rosemary leaves
2 Tbsp olive oil, divided
4 chicken thighs, bone in, skin on, trimmed of any fat
1 lemon, thinly sliced
Juice of 1 lemon
1/3 cup water
1 tsp corn starch
1/2 tsp sugar
1/4 tsp salt
1 bay leaf
In a small bowl, combine garlic, 1 tsp salt, 1/2 tsp ground black pepper, lemon zest, rosemary and 1 Tbsp olive oil. Stir into a paste. Place chicken thighs in a shallow dish and rub thoroughly with paste. Cover and let marinate in the refrigerator 2 hours.
Preheat oven to 425 degrees F. Line an ovenproof dish with sliced lemons.
Heat 1 Tbsp olive oil in a non-stick pan over medium-high heat. Brown chicken thighs (skin-side down first) on both sides, 4 minutes per side. Arrange the chicken over the lemon slices in the ovenproof dish, skin-side up. Place dish in oven and roast 20 – 25 minutes, or until juices run clear when pierced.
In the meantime, add lemon juice, water, corn starch, salt and bay leaf to pan that the chicken browned in. Bring to a boil, reduce heat to low and stir until sauce has thickened, about 5 minutes. Remove from heat.
Remove chicken from oven, cover loosely with foil and let stand 5 minutes. To serve, place a few of the lemon slices on each plate. Place chicken thigh over lemon slices on each plate and pour some of the sauce over each serving.