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Rosemary Chicken Thighs
Contributed by: Charlotte Brooks
6 chicken thighs
fresh lemon juice
sprigs of fresh rosemary
oil for basting (olive oil is best)
Preheat oven to 350 degrees. Brush thighs with lemon juice, then dust with lemon pepper and garlic powder. Place in roasting pan (use one that will let the fat drain away). Lay the chicken skin-side down. Add fresh rosemary sprigs around the thighs.
Roast for 15 minutes. Baste with oil, turning chicken, to baste the other side also. Then roast about 20 minutes until lightly browned.
(This recipe was contributed as part of a "Cook of the Week" feature.)