Lemon Rosemary Chicken

Time = 20 min prep + 30 min cook
Servings = 4
Calories = 498
From: lifemadesweeter.com

Ingredients:

• 6 bone-in skin-on or skinless chicken thights, approx 1.5 lbs. (Can sub 3 med chicken breasts, pounded to even thickness)
• sea salt and fresh ground pepper, to your taste
• 2 tsp fresh rosemary leaves, approx 6 sprigs, minced
• zest from 2 medium lemons
• splash of white wine (optional)
• 1.5 tsp olive oil
• 4 cloves garlic, minced
• 1 cup cremini mushrooms, sliced
• 2-3 sprigs fresh rosemary
• 2 medium lemons, juiced
• 1 lemon, sliced into rounds

Directions:

1. Season chicken with salt, pepper, minced rosemary, and lemon zest on both sides.

2. Heat oil in large skillet. Lay chicken skin-side down and sear thighs without moving for 4-5 min or until nicely browned. Turn chicken over, add the juice of 1 lemon, and cover and reduce heat to medium. Cook for another 8-12 minutes or until chicken is cooked through. Remove from pan and set aside.

3. Turn heat to med-high. Add a drizzle of olive oil. Add minced garlic and cook for 1 min, until fragrant. Add mushrooms and saute 2-3 min until they just start to brown. Add splash of white wine and allow to simmer for 1-2 min.

4. Turn the heat down to medium and add cooked chicken back to skillet. Top with remaining lemon juice, lemon slices, and rosemary sprigs. Cover pan and cook 4-5 more minutes. Add salt/pepper to your taste. Remove from pan and serve.