Lemon-Rosemary Chicken Thighs
Balsamic-Roasted Broccolini and Carrots
Ingredients
- 2 Tbsp minced garlic
- ¼ cup lemon juice
- 2 Tbsp chopped fresh rosemary
- ¼ cup olive oil
- 1½ lb boneless, skinless chicken thighs
Instructions
- Combine garlic, lemon juice, rosemary, and oil in a small bowl. Pour over chicken in a large zip-top plastic bag; seal and let stand 10 minutes.
- Remove chicken from marinade. Sprinkle chicken with salt and pepper. Cook, in batches, in a grill pan or cast-iron skillet over medium-high heat 5 to 7 minutes per side or until chicken is done.
Side Dish Ingredients
- 1 lb Broccolini (or use broccoli florets)
- 1 (12-oz) pkg petite carrots
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp minced garlic
Side Dish Instructions
- Preheat oven to 450°F. Trim tough ends of Broccolini. Toss together Broccolini, carrots, oil, vinegar, and garlic in a large bowl. Spread in a single layer on a rimmed baking sheet. Season generously with salt and pepper.
- Bake 12 to 15 minutes or until browned and tender.
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