Step #10. Transfer the chicken thighs, roasted potatoes, and warm lemon wedges to a large serving platter. Sprinkle chicken ...

Season with minced rosemary (fresh or dried), lemon zest, minced garlic (or garlic powder), salt, and black pepper. Toss again to distribute the seasonings evenly. Brush the chicken thighs with ...

It’s best to add the vinaigrette after the thighs are finished cooking to preserve its vibrant, fresh lemon flavor. Sprinkle chicken thighs with kosher salt and black pepper. Place chicken ...

Stir the chopped parsley, rosemary ... Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up.

along with 3 stalks of fresh thyme and strip some leaves from the rosemary stalk (reserving some for later). Stir the contents of the baking dish well then right the chicken thighs to skin side up.

Season chicken thighs generously on both sides with salt and pepper. Drizzle with a bit of olive oil and arrange on a large rimmed sheet pan, leaving space between the pieces. Distribute tomato ...

Season the thighs with salt and ... and cook for a couple minutes. Add the chicken, and shallot mixture back to the pan. Pour in the chicken stock, add the rosemary, tomatoes, capers, juice ...

Juicy fresh apricots give a pop of ... Add the apricot halves and rosemary. Return the chicken to the pan, skin side up, one thigh on top of each piece of rosemary. Transfer the pan, uncovered ...