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Rosemary Lemon Garlic Chicken
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Rosemary Lemon Garlic Chicken

Yield 4 servings


  • 4 Bone-in, Skin-on Chicken Thighs (or Boness)
  • 4 Cloves of Garlic, minced
  • 1 Sprig of Fresh Rosemary, finely chopped
  • 4 Round Slices of Lemon, not too thick
  • Salt & Pepper, to taste
  • (optional seasoning blend 1 T dried sage, 1 tsp. dried rosemary, 1 tsp. dried garlic, and 1/2 tsp. sea salt)


  1. Preheat oven to 400 degrees
  2. Combine your minced garlic and chopped rosemary.
  3. Rinse chicken under cold water and pat dry. Place them in a baking pan. I used a glass one.
  4. Gently peel skin away from chicken, without taking it completely off.
  5. Using your fingers, put 1/4 of the garlic/rosemary mixture between the skin and place a lemon round on
  6. top of the “mixture” still between the skin.
  7. Sprinkle the top of the skin with salt and pepper.
  8. Bake for 45-50 minutes and/or until juices run clear.

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