Roast Chicken Thighs with Rosemary, Garlic and Lemon

Directions

1. Preheat the oven to 350º. Slice the lemon into full round slices 1/8" - 1/4" thick. Heat a medium size dutch oven/Le Cruset/Staub over med-high heat. Once the pan is hot, add the Rosemary olive oil. Sauté the thighs, approximately 2 min per side in the O&V Rosemary Olive Oil. With the chicken still in the pan, deglaze with wine or chicken stock. Add the garlic cloves and lemon slices. Salt and pepper to taste. Bring heat down to medium, cover the pan with the lid and braise for 30-40 minutes. Cook your choice of rice and vegetable as a side. To serve, place rice on plate and create a bowl in the center. Place a chicken thigh or two in the middle of the rice. Place a lemon round on top. Divide the sauce amoung the plates by spooning it over the chicken and rice. Garnish with fresh Rosemary or freshly chopped Parsley. Broccoli Rabe or grilled asparagus works great as a side. Serve immediately.