Lemon-Rosemary Chicken Thighs

Recipes from Dawson Croxall

Ingredients:

5 Bone-in, skin on chicken thighs with extra fat trimmed

3 Tbsp Lemon Juice

2 Tbsp Olive Oil

2 Tsp Dried Rosemary

1 Minced Garlic Glove

Preparation:

Preheat broiler. Rinse the chicken thighs with water, then pat them dry. Place the thighs skin side down in the broiler pan. Take a small bowl and combine the lemon juice, olive oil, rosemary and garlic. Brush ⅓ of this concoction over the chicken, then sprinkle with salt and pepper. Broil 4 to 6 inches from heat until they are lightly browned, this takes about 7 minutes or so.

Using tongs, turn the chicken thighs skin side up and brush another ⅓ of this concoction onto this side, add salt and pepper, continue broiling until thighs are browned, this takes another 7 minutes or so.

Turn the broiler off and set the oven to 450 degrees. Brush the final ⅓ of the the concoction onto the chicken and put the pan back in the oven. Cook until juices run clear when pricked with a fork and meat is no longer pink at the bone, which takes about 10 minutes. Serve hot.

Serve with Steamed Broccoli and Brown Rice.

Steamed Broccoli

Ingredients:

¾ Lb. of Broccoli

1 Garlic Clove

1 ½ Tbsp of Olive Oil

1 ½ Tsp of Lemon Juice

Preparation:

Get rid of the lower third of the broccoli’s stem. Peel what remains of the stem and cut crosswise into slices that are ½ inch thick. Cut the broccoli into florets that are 2-inches. Steam in a steamer that is covered over boiling water for 4 to 5 minutes.

While waiting for broccoli to be done, chop the garlic very fine and combine with oil, lemon juice, and if desired, salt and pepper. Heat this concoction over medium heat until the garlic can be smelt. In a separate bowl, toss broccoli with garlic mixture.