So is anyone else still trying to get adjusted to the time change?? I feel like I am just dragging day after day and can’t get caught up. Everyone else in my household seems just fine, but nooo not me.
I am usually a pretty good morning person but lately I just can’t be.
I remember life before kids and I used to get up at 5 am and go to the gym. I had absolutely no problem getting up in the morning. I use to enjoy it even. However, over the last couple of years it has been getting harder. Then this time change happened and……. I am not happening.
I don’t drink coffee so I can’t use that as my kick start either. Yes you read that right folks I don’t drink coffee. I’m sure there are a lot of you thinking how does she have 6 kids and not drink coffee. I don’t know, I just don’t like the stuff. Love the smell, hate the taste.
So due to my sluggishness and being behind all. day. long. I have to get creative to get supper on the table at a reasonable hour (like before nine o’clock) Enter these lemon garlic chicken thighs.
I had some leftover chicken thighs to use and was really hungry for fried chicken. However, I didn’t want to spend forever frying and then cleaning up the mess. (if you guys have some secret way of frying chicken quickly and without the mess pleeeease tell me)
You will definitely want to use the thighs with the skin on (well that was just totally weird to say—>thighs with the skin on) Anyway, the skin will give the chicken so much more flavor and help keep it moist. The lemon, garlic and rosemary add subtle background notes of flavor that compliment well with the chicken. These lemon garlic chicken thighs pair well with a baked potato (white or sweet, your choice) and a side salad to complete the meal.
- 6 bone in chicken thighs
- 2 tablespoons olive oil
- salt and pepper
- 6 cloves garlic roughly chopped
- 1 lemon sliced in thick slices
- 1 tablespoon finely chopped fresh rosemary
Preheat oven to 400 degrees F.
Heat a large oven proof skillet over medium heat with the olive oil. Season the chicken thighs with salt and pepper to taste. Fry on both sides in skillet until golden (but not cooked completely through.)
Squeeze the lemons over the chicken and lay in the skillet beside the chicken. Sprinkle with the garlic and rosemary.
Bake for 30 minutes or until the juices run clear.
I like to baste my chicken with the juices once or twice while baking.