Tuscan Rosemary Lemon Chicken Thighs

Ingredients

• 8 pieces chicken thighs, bone-in, skin-on
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 1 large lemon, zested and juiced
• 3 cloves garlic, minced
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   Pat the chicken thighs dry with paper towels to ensure crispiness.
3. 03
   In a large bowl, combine olive oil, chopped rosemary, lemon zest, lemon juice, minced garlic, sea salt, and black pepper.
4. 04
   Add the chicken thighs to the bowl and toss well to coat them evenly with the marinade.
5. 05
   Place the chicken thighs, skin-side up, in a single layer in a roasting pan or baking dish.
6. 06
   Pour any remaining marinade over the chicken.
7. 07
   Roast the chicken in the preheated oven for 40-45 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
8. 08
   Remove the chicken from the oven and let it rest for 5 minutes before serving.