Lemon Rosemary Chicken Recipe | Eat pleasant healthy

This is juicy Lemon rosemary chicken Lemon is an easy-to-end-of-the-week dinner with mustard garlic sauce. It is filled with taste, on the outer side and the final bite is completely soft inside!

When you are looking for a dinner that equal parts are simple and impressive, these lemon rosemary chicken examine each box. Its bold mustard kick and jesty lemon, it is a baked chicken dish that feels fancy without any noise. Why? The butterfly mixture with hints of paparika and spicy red pepper flakes should only be poured on the chicken and should be left in the oven to be infected. Once golden and fully juicy, it refers to the aromatic Mediterranean charm that is begging to dig you.

Why do I like this lemon rosemary chicken

If ordinary chicken dinner is your thing, this garlic lemon-rosamary chicken will be a great addition to the rotation of your weekly meal.

• Apprentice-friendly. All you have to do is shake the lemon-rosemary mixture, pour the pour on the chicken and the rest of the oven will.
• Suitable for gathering. This is a great reason for this effortless chicken dinner is a great reason you don't have to spend all day in the kitchen.
• The Mediterranean-Opened. Stone ground mustard, lemon juice, butter, garlic and rosemary are the classic ingredients of the Mediterranean food.

What do you need

Bright, tangi lemon juice and aromatic rosemary make the heart of this dish. The recipe card at the bottom of the post contains the right amount and measure.

• Bone-in chicken thighs- They should be skin-on and even the same size for cooking.
• Stone-ground mustard- It has a mustard bit for a spicier bite. It is not like Disney or Yellow Mustard.
• Lemon juice – Microwave the lemons for 20-30 seconds so that they are softened before it is pressed and leaves more juice.
• Olive oil – You can also use avocado, maize, vegetable or canola oil.
• Butter- I like unsalted butter. If you use salt butter, reduce the salt to 1/2 teaspoon.
• Garlic – Both fresh garlic and garlic paste are okay. You need 1/2 tablespoon garlic paste.
• Rosemary – Use fresh or dry.
• Smoke – You can launch it for 3/4 teaspoon light paper and 1/4 teaspoon cain or ancho pepper powder.
• Red pepper flakes – Instead of using Cayen pepper or chili powder it is free to use.
• Salt and pepper – Cosher salt and fresh-cracked black pepper are the best.

How to make lemon rosemary chicken

It is a quick run-thro of the recipe step by step. This is quite easy but be sure to set a timer so you should be sure to remove the chicken from the oven. If you are ready to start cooking, scroll to the recipe card at the bottom of the post.

• Prepare the oven. Praise it at 425F. Put the chicken in 13 × 9 ″ baking dishes. Set it aside. If you have not prepared the chicken now, put the baking dish with plastic wrap or foil and put it in the refrigerator immediately.
• Create the lemon mixture. Shake all the ingredients in a small container until smooth.

• This is the season. Once the mixture on top of the chicken and mix it up until the coated. You can also use your hands to rub the mixture in the chicken. Put it on the side of the skin.
• It's bake Pop it in the oven for 20 minutes, turn upside down and cook for another 30-35 minutes or until the skin is golden brown.
• Serve. Remove it from the oven. Let it be cool for 5-10 minutes. Serve and enjoy!

Tips and ideas of variety

Examining the baking dish lining and the internal temperature of the chicken is only a few tips that will help you nail this lemon rosemary chicken.

• Shake it If you do not want to toss/stir the chicken and lemon mixture in baking dish, add all the ingredients to a large ziplok bag. Seal it and tremble well until completely coated.
• It is marinated. 1/2 cup of low-sodium veggie stock, 1/2 tablespoon lemon gest, 2 tablespoons lemon juice, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/2 tablespoon garlic paste smooth. Marine in a big ziplok bag. Add the chicken and refrigerate up to 8 hours. Normally the extra marinade and the Season Tu discard.
• It's sweet up. Mix 1-2 tablespoons of raw honey, Agav nectar, or maple syrup in the mixture to change sweet-and-sequence.
• Use a meat thermometer. Especially if some pieces of chicken are larger than the other, stuck a meat thermometer to the thicker parts to test their internal temperature. Be sure to remove it from the oven to avoid cooking under the underwhelm.
• Turn the cuts. Feel free to use bone-in, skin-on chicken breasts, leg-quarters or drumsticks. If you use drumsticks, reduce the total baking time 40 minutes (upside down with half).
• Reduce the clean-up. To prevent sticking and lines baking dishes with foil or parchment paper to reduce the cleanliness after you finish cooking.

Serving consultation

This lemon rosemary chicken is a simple weekly night dinner option. I like to serve it with me The herbal potatoes of garlic are broken And MediterraneThe Me Fatush salad Another simple side salad. For other Vegetable Side Ideas, try me Air Fryer Asparagus, Air Fryer Green BeansAnd Roast brassel sprout with sandThe

How to save and re -heating

The left over the left over the newly made food is well -heated by maintaining all the lively flavors of the newly made food.

• Fridge: Put it in an airtight container for up to 4 days. If it is tasting or bitter flavored, discard immediately.
• Freezer: Save it in a freezer-friendly container. Please froze up to 3 months. The fridge overnight in the fridge.
• To re -heating it: Sprinkle it with 1/4 teaspoon of water and microwave in 30-second increment until it is heated.

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