Roasted Chicken Thighs With Lemon, Thyme and Rosemary
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • 12 chicken thighs , bone in and skin on
  • 1 medium onion , peeled, quartered vertically and sliced 1/4-inch thick vertically
  • 1 cup peeled garlic cloves (about 40)
  • 1 lemon cut in 1/4-inch-thick slices, seeded
  • 15 fresh thyme sprigs
  • 4 (3-inch) rosemary sprigs
  • 2 tablespoons kosher salt , or to taste
  • 2 teaspoons ground black pepper

Instructions

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