Lemon Rosemary Chicken Thighs

paleo, chicken recipes, baked chicken

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Lemon Rosemary Chicken Thighs

makes 8 bone-in chicken thighs
8 bone-in chicken thighs
1 TBS dijon mustard
2 TBS fresh lemon juice
1/2 tsp unrefined salt
a pinch of freshly ground pepper
3 sprigs of fresh rosemary
  1. Combine dijon mustard, lemon juice, salt and pepper in a small bowl.  Pour over chicken thighs and set aside.
  2. Preheat oven to 300’F.
  3. Arrange chicken thighs in the bottom of a heavy baking pan, making sure they are not overlapping. Slip sprigs of rosemary in between.
  4. Bake, covered, for 60–70 minutes, until cooked all the way through.   Remove cover and broil for 2-3 minutes, until chicken thighs are beginning to brown.
  5. Serve and enjoy!


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