Lemon Rosemary Moscato Chicken #SundaySupper

• Meat

  • 6 Chicken thighs, skin on

• Produce

  • 5 cloves Garlic
  • 1/2 Lemon
  • 1 Lemon slices and rosemary
  • 2 large sprigs Rosemary

• Canned Goods

  • 1/2 cup Chicken stock

• Baking & Spices

  • 1 tsp Paprika
  • 1 Sea salt and fresh ground pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup Moscato wine, white

Found on familyfoodie.com

Description

Ingredients

• 6 skin-on chicken thighs
• 5 cloves garlic, thinly sliced
• 2 large sprigs rosemary, leaves stripped and chopped
• sea salt and fresh ground pepper
• 1 teaspoon paprika
• 4 tablespoons olive oil
• ½ cup white moscato wine
• ½ cup chicken stock
• ½ lemon
• additional lemon slices and rosemary for garnish

Directions

• Heat the oven to 375 degrees.
• Loosen the skin on the chicken thighs creating a pocket.
• Arrange 1 sliced garlic clove and some chopped rosemary under the skin.
• Place in oven proof baking dish.
• Brush the chicken with olive oil.
• Season the chicken with sea salt and pepper.
• Sprinkle the paprika evenly over the chicken thighs.
• Add the wine and chicken stock to the bottom of the baking dish.
• Squeeze the lemon half over the chicken.
• Bake for approximately 45 minutes, until the chicken is no longer pink in the middle.
• Serve over orzo pasta or rice.
• Add additional lemon slices or rosemary for garnish.