Lemon and Garlic Roasted Chicken Thighs

Lemon and Garlic Roasted Chicken Thighs from Simply Sophisticated Cooking

Ingredients
8 chicken thighs, skin-on and bone-in

1 Tbsp. chopped fresh sage

4 Tbsp. chopped fresh rosemary

Zest from 2 lemons

4 lemons, quartered

1 head of garlic, separated and peeled

1 cup baby carrots

Olive oil to coat

Salt and Pepper to taste

Directions

1) Preheat oven to 350° F. Zest 2 of the lemons before you cut them up. Mix the sage, rosemary and lemon zest and set aside until needed.

2) Gently loosen the skin on the chicken thighs, so that you can slide your fingers up under but the skin is still attached to the chicken. Tuck in about 1 tsp of the herb mixture under the skin. Lightly coat the chicken pieces with olive oil and generously salt and pepper. Sprinkle the remaining herb mix over the bottom of a large baking dish and lay the chicken thighs on top. Squeeze the lemon quarters over the chicken and tuck in around the pan. Finish by tucking garlic cloves and carrots around the chicken. Roast uncovered for about 45 minutes to an hour or until a meat thermometer reads 165° F.

3) Allow chicken to rest about 10 minutes before serving.

Makes 8 servings