Chicken with Rosemary and Lemon
Chicken thighs provide complete protein and good satiety, while lemon and rosemary add brightness without a sweet sauce. A short sear creates the crust before the chicken is gently cooked through.
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6 kg 666 gram
Servings: 4 (1 serving ≈ 209 gram)
Digestion time: 2 hour
Pat dry the chicken (800 g, 4 bone-in thighs), then season with salt (3 g) and black pepper (1 g).
Heat the olive oil (15 g) in a skillet and sear the chicken on both sides for about 2 minutes, until golden. Add garlic (6 g), rosemary (10 g) and lemon (1 pc), then finish cooking covered or in the oven.
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