INGREDIENTS:
- 8 chicken thighs with skin on and bone in
- 1 lemon
- 2 Tbsp. chopped fresh rosemary (dried may be substituted as well)
- salt and pepper to taste
INSTRUCTIONS:
- Preheat oven to 375 Degrees F. Line a baking sheet with aluminum foil for easy clean up.
- Rinse chicken and pat dry. Season with salt and pepper.
- Slice lemon in half. Slice half of the lemon in thin slices (you'll need 8 slices) and set other half aside.
- Lift chicken skin and sprinkle a little bit of chopped rosemary under the skin and a slice of lemon. Cover with the chicken skin and repeat with the remaining chicken pieces.
- Squeeze the juice from the other half of the lemon over the chicken thighs and sprinkle with the remaining rosemary.
- Bake in preheated oven for 30-40 minutes. Juices should run clear when the chicken is pierced.
Source: Family Table Treasures
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