Rosemary Lemon Chicken over Rice with Wedge Salad and Homemade Blue Cheese Dressing

imageA unique twist on my Grandmothers famous Rosemary Chicken…it’s very tender and “tasty” as my grandson says❤️


For Marinade…

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 ❤️

Wedge Salad…

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.


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