Lemon Butter Roasted Chicken Thighs

Name: Lemon Butter Roasted Chicken Thighs
Ingredients: 2 tablespoon vegetable oil; seasoned salt and freshly ground black pepper; 8 skin-on, bone-in chicken thighs (just less than 2 pounds total); 2 tablespoon unsalted butter; 4 cloves garlic, minced; ¼ cup white wine, such as pinot grigio; ¾ cup chicken stock; 1 3-inch sprig rosemary, needles stripped from the stem and roughly chopped, plus more chopped rosemary for garnish; ½ lemon, juiced; ½ 32-ounce bag of alexia roasted tri-cut potatoes with sea salt

Alexia Foods|Feb. 9, 2015 4:28 pm EST

3.7 (3 ratings)

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According to a survey from ConAgra Foods, more than 50 percent of Millennials say cooking at home is more romantic than going out to eat. Ditch crowded restaurants and make this easy chicken recipe from Laura in the Kitchen on behalf of Alexia® Foods for a perfect, romantic Valentine’s Day in! #VDayIn

Servings

4

Ingredients

2 tablespoon vegetable oil
seasoned salt and freshly ground black pepper
8 skin-on, bone-in chicken thighs (just less than 2 pounds total)
2 tablespoon unsalted butter
4 cloves garlic, minced
¼ cup white wine, such as pinot grigio
¾ cup chicken stock
1 3-inch sprig rosemary, needles stripped from the stem and roughly chopped, plus more chopped rosemary for garnish
½ lemon, juiced
½ 32-ounce bag of alexia roasted tri-cut potatoes with sea salt

Directions

Preheat the oven to 400 degrees F. Position one oven rack in the lower third of the oven and another in the center.
Sprinkle both sides of the chicken well with seasoned salt and black pepper, and set aside.
Preheat an ovenproof skillet over medium-high heat, add the oil and allow it to get nice and hot. Add the chicken, skin-side down and cook for about 3 minutes on each side or until it develops some good, deep golden-brown color. Remove the chicken and reserve, and then discard any oil from the pan.
To the same skillet over medium heat, add the butter and allow it to melt, add the garlic and sauté for about 1 minute.
Add the wine, allow it to reduce by half, this will take about 30 seconds. Add the lemon juice, chicken stock and rosemary and bring mixture to a boil.
Add the chicken back into the sauce (skin-side up) and pop it all in the oven on the middle rack. Roast until the chicken is fully cooked through, about 25 minutes.
Scatter the potatoes on a baking sheet in a single layer, and pop them in the oven on the lower rack. Roast alongside the chicken giving them a toss every 10 minutes to ensure even cooking. Ten minutes after you put them in, sprinkle some rosemary over top (doing this at this point helps the rosemary adhere to the potatoes) and continue roasting.
Remove the chicken from the oven, scatter over some parsley and serve alongside the roasted potatoes.