2 tablespoons fresh rosemary, chopped
Zest of one lemon (1 to 2 teaspoons)
3 cloves of garlic, roughly chopped
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
2 to 2 1/2 pounds bone-in, skin-on chicken thighs (about 6 pieces)
2 tablespoons extra virgin olive oil
4 cloves garlic, peeled and crushed
3 or more shallots, peeled, halved (optional, can use 1/2-inch thick wedges of red onion, or skip)


1.Make rub with the rosemary, zest, garlic, salt, and pepper: Place the rosemary, lemon zest, chopped garlic, salt, and pepper in a mini-chopper and pulse until well ground. (If you don't have a mini-chopper, just mince the rosemary and garlic very fine, and mix with the rest). Then add the tablespoon of olive oil and pulse again.
2.Marinate chicken thighs with rosemary lemon rub: Place the chicken thighs in a (non-reactive) bowl and rub all over with the rosemary lemon herb rub. Arrange the thighs skin-side down and sprinkle with the lemon juice. Let marinate for an hour at room temperature, or chill several hours or overnight, and let sit at room temp for an hour before cooking.
3.Preheat oven to 350°F
4.Sear the chicken thighs: Heat 2 Tbsp olive oil in a cast iron (10 to 12-inch) or other large relatively stick-free oven-proof skillet (hard anodized aluminum will work well) on medium high to high heat. As soon as the oil is shimmery hot, pat dry the chicken thighs with paper towels and lay them skin-side down in the pan. Sear the thighs without moving them for 3-5 minutes or until nicely browned. Turn the thighs over in the pan so they are skin-side up. Remove the pan from heat.
5.Arrange garlic and shallots between chicken thighs and roast in oven: Place garlic cloves and either shallots or onion wedges in between the chicken thigh pieces in the pan. Place in the oven and cook for 20 minutes or until the internal temperature of the chicken thighs reach 170°F.

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