A unique twist on my Grandmothers famous Rosemary Chicken…it’s very tender and “tasty” as my grandson says❤️
2 tablesp fresh Rosemary, minced
Zest of one lemon (2 teasps.)
3 cloves garlic, minced
salt and pepper
2 tablesp olive oil
2 tablesp lemon juice
mix all these above ingredients together…
Use 2 to 3 lbs of bone-in,skin-on large chicken thighs (about 6)
and rub all of the seasonings mixture over Chicken and place in bowl skin side down, let them marinade for 1hr at room temp.
Once chicken has marinaded,heat olive oil in oven safe skillet and sear the thighs skin side down without moving them till nicely browned. Once browned turn thighs over in pan so they are skin side up and remove from heat.
3 tablesp olive oil
4 cloves garlic crushed
4 shallots, peeled and halved
Sprinkle with lemon juice
Place garlic cloves and shallot wedges between thigh pieces in pan, sprinkle with lemon juice. Place skillet in 350 degree oven and cook for 20mins. Serve chicken and all its juices over lemon infused rice ❤️
Iceberg Lettuce cut into lg. wedge
Sprinkle with salt and pepper
Pour over lettuce wedge generous amts of homemade blue cheese dressing and sprinkle top with blue cheese crumbles.
1/2 cup mayonnaise
1/2 cup crumbled blue cheese + extra for top
1/4 cup of 1/2 & 1/2
1/4 cup sour cream
Dash of Worcestershire sauce
Blend all together and pour over lettuce.