Roasted Rosemary Chicken Thighs

I remember how excited I was when my husband and I bought our first home. After years of working in my Mom’s garden, I couldn’t wait to have one of my own. We were young and knew it all… well so we thought! That “know it all” mentality provided us with several great stories to tell– one of our favorite is my husbands Roasted Rosemary Lavender Chicken Thighs.

A simple yet flavor packed dish that depends on chopped fresh rosemary. He proudly walked out to the garden, picked several sprigs of what he thought was rosemary. Chopped it up, coated the chicken and cooked it PERFECTLY. I mean it was the best cooked chicken… that tasted like soap. Ha! He had picked lavender, not rosemary. So as we, and our dinner guest, started eating… we were surprised at the spa flavored dish that didn’t really fit the sides nor the wine we were drinking. Okay – it wouldn’t have fit anything!

This is rosemary!

So don’t make that mistake! But do enjoy this quick, easy, crowd pleasing dish!

Roasted Rosemary Chicken Thighs

4 boneless/skinless organic or free range chicken thighs (1lb total or ¼ lb each)
1 TBSP finely chopped fresh rosemary
3 TBSP Dijon mustard
zest of 1 lemon
1 TBSP olive oil
salt and freshly ground pepper to taste

Preheat oven to 375°. Combine chopped rosemary, mustard, lemon zest and olive oil in a small bowl. Rub mixture generiously over both sides of chicken. Season with salt and pepper and bake in lightly greased baking dish or parchment lined cookie sheet for 25 minutes.


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