Lemon Rosemary Chicken Thighs

Ingredients

• 6-7 chicken thighs, (skin on and bone in)
• 1 medium orange
• 1 lemon
• 1 lime
• 1 teaspoon (5g) minced garlic
• ½ onion, (sliced)
• ½-1 teaspoon (1-3g) cumin
• 1 tablespoon (10g) onion powder
• ½-1 teaspoon (1-2g) cayenne pepper (or red pepper flakes)
• 1 tablespoon (2g) rosemary, (finely chopped)
• 1½ cups (300-400g) or more vegetables ((zucchini, potatoes, carrots))
• salt and pepper (to taste)

Steps

1. 1

   Preheat oven to 400℉ (205℃).

2. 2

   Season chicken with salt and pepper. Set aside.

3. 3

   Squeeze the orange, lemon, and lime juice into a non-reactive pan. Add the cumin, garlic, onion, cayenne, and rosemary. Mix well and adjust for seasoning. Refrigerate until ready to use.

4. 4

   Season the chicken thighs with salt and pepper, then coat them with about ⅔ of the marinade, covering both sides.

5. 5

   When ready to cook, heat a cast iron or oven-safe skillet with about 2 tablespoons oil, and brown the chicken skin-side down for about 5 minutes. Remove and set the chicken aside.

6. 6

   Add the vegetables. Stir for about a minute, and add the remaining marinade. Return chicken to the skillet with rosemary sprigs, transfer it to the oven, and roast at 400℉ (205℃), uncovered, until the chicken is cooked through and the skin is crisp (20-25 minutes).