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Rosemary Lemon Chicken Thighs with Bacon
$32.50 Cooking Fee
Serving Size: 4 ounce
Cook Tools and Details
Adjust the ingredients measurement scale here by changing this number. 10
- In a large skillet(s), cook bacon over medium heat until crisp. Remove bacon to paper towels; reserve drippings in pan.
- Sprinkle chicken with salt and pepper; brown in bacon drippings on both sides, over medium heat, about 10 minutes or until a thermometer reads 165°. Add rosemary to skillet(s) during last few minutes of cooking time. Remove chicken from pan; keep warm. Pour off drippings from pan, leaving browned bits and any remaining rosemary.
- Add broth and lemon juice to same skillet. Bring to a boil, scraping to loosen browned bits from pan; cook until liquid is reduced by half. Spoon over chicken; sprinkle with bacon.
- 3.5 pound bone-in skin-on chicken thigh bones removed
- 4 ounce bacon chopped
- 1 teaspoon Kosher salt
- 1/3 teaspoon ground black pepper
- 2 1/2 teaspoon fresh rosemary minced
- 3/4 cup chicken broth
- 3 lemon juiced (about 1/3 cup for 10 servings)
Cooking Tools RequiredCooling Rack, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Tongs, Top Stove
Reheat to desired temperature using the oven, stove top or microwave.
Calories: 52kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 155mg | Potassium: 49mg | Sugar: 1g | Vitamin C: 6mg
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