Rosemary Lime Roasted Chicken Thighs

Click here to print the recipe

Really??

My last blog entry was in March. How lazy am I?

But summer is almost here. My rowdy teenagers have two more weeks of school, then the school break is here. I'm telling you, I'm psyched about it.

Finally I would have time to sit down and relax a little bit, get inspired to try some new recipes I've been meaning to do in the past few months, read books, and maybe some beach time here and there. Doesn't that sound wonderful?

The first half of 2015 passed by so quickly. Everybody has been busy doing something (except Stuey the crazy Dale, he spends half of his day napping and the other half begging for food), dinnertime is the only time our family can sit down and be together, then they're off to do homework or whatever else. Most days, I have one hour to cook dinner, if I'm lucky.
So needless to say, dish like this roasted chicken thighs is a lifesaver. It's quick, it's super easy, and it's definitely tasty.

Ingredients:

• 8 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 2 tablespoons stone ground mustard
• 3 garlic cloves, finely minced
• 4 tablespoons fresh lime juice, from about 2 limes
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 green onion, sliced, for garnish (optional)

Directions:

• In a bowl whisk together olive oil, mustard, garlic, lime juice, rosemary, salt and pepper until well combined. Transfer marinade to a large sealable freezer bag. Add chicken thighs to the bag, seal and shake to coat. Place freezer bag in the refrigerator for 30 minutes to 2 hours.
• Preheat the broiler. Take out the chicken and lay them on broiler pan, skin side up. Insert a thermometer into the thickest part of the chicken, then broil the chicken until the skin turns golden brown, about 5-10 minutes. 
• Reduce the oven temperature to 375 F. Continue roasting until the thermometer temperature reaches 165 F. Transfer chicken to a serving platter, garnish with sliced green onion.