Sweet Rosemary Chicken Thighs

• Gluten free

• Meat

  • 6 Chicken thighs, skin on

• Produce

  • 2 cloves Garlic
  • 1 tsp Lemon, zest
  • 1 tbsp Rosemary

• Condiments

  • 1/4 cup 100% pure organic maple syrup, pure organic
  • 1 tsp Lemon juice, freshly squeezed
  • 1 tsp Mustard, yellow

• Baking & Spices

  • 1/4 tsp Kosher salt
  • 1 Kosher salt and pepper

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 1/4 cup Olive oil, Extra Virgin

Found on yuminyourtum.com

Ingredients

• 6 chicken thighs, skin on
• 1 tablespoon canola oil
• kosher salt and pepper to taste
• FOR THE SAUCE:
• 1/4 cup extra virgin olive oil
• 1/4 cup 100% pure organic maple syrup
• 1 tsp. yellow mustard
• 1 tsp. lemon zest
• 1 tsp. freshly squeezed lemon juice
• 1 tablespoon freshly minced rosemary
• 2 cloves garlic, pressed
• 1/4 tsp. kosher salt

Directions

• Preheat the oven to 450 degrees. Rinse chicken and generously season with salt and pepper to taste. Set aside.
• In a medium size bowl prepare the sauce, add olive oil, maple syrup, mustard, lemon zest, lemon juice, rosemary, garlic, and salt. Stir together and set aside.
• Heat canola oil in a cast iron skillet over high heat until hot (but not smoking). Add chicken skin side down and cook chicken for about 2 minutes. Reduce heat to medium, and continue cooking skin side down occasionally rearranging the chicken around in the pan. About 7 minutes. Flip chicken skin side up, and cook for about 5 minutes. Turn chicken skin side down again, take a spoon and drizzle some of the sauce over each chicken. (Dont finish the sauce) Set remaining sauce aside. Garnish the skillet with lemon slices and rosemary.
• Transfer cast iron skillet to the oven, and cook chicken for about 14 minutes. Flip chicken so skin side faces up, take a spoon and drizzle some of the sauce over each chicken. (Dont finish the sauce) Set remaining sauce aside. Place back into oven and continue cooking for 5 more minutes.
• When cooked through, take chicken out the oven and let it cool for about 5 minutes. Drizzle each chicken with remaining sauce and serve while still hot.