Lemon & Rosemary Chicken Thighs

Are you a thigh man? or a breast man?

I could go either way (though I am not a man).

I grew up eating dried out chicken breasts, baked for 2 hours too long, sprinkled with garlic powder and paprika, so when I discovered that there was such a thing as a chicken thigh, I was thrilled.

Oh, how I love that dark meat. It's so much tastier and juicier than white meat.

Here are my best thighs.

Lemon & Rosemary Chicken Thighs:

1 package of 6 chicken thighs, with skin (of course).
2 lemons, cut into 6 slices
6 sprigs of fresh rosemary

Lay your lemon slices in a 9 x 13 glass pan.

Now lay a sprig of fresh rosemary across each lemon slice.



Lay each thigh on top of a lemon slice.



Make a mixture of:

3 tbsp olive oil
1 tbsp chopped fresh rosemary
2 cloves of minced garlic
1 tbsp kosher salt



Spoon this mixture over your thighs and bake in a 425 oven for about 55 minutes.



Baste with this delicious lemony garlic sauce before serving.