December 9, 2014 – Hi everyone! Kristen here from Dine & Dish. I don’t know about you, but I need to break up my busy week every once in a while with a date night in. This is especially true on those really long weeks where the weekend seems like a lifetime away! Don’t save at home date nights for the weekend only – have a weeknight wine and dine to relax and get you through the week ahead.
This Lemon Rosemary Baked Chicken Thighs recipe is ideal for a relaxing night in. It’s a simple dish to put together, which is a must for a weeknight, plus the delicious blend of fresh ingredients and flavors makes it just special enough for date night.
Sip on some Bridge Road Vineyards Merlot and enjoy some fine cheese and crackers while the chicken is baking in the oven. Then, once the chicken is ready, enjoy a glass of Flirty Bird White Blend with your dinner. The pairing of the wine and the flavors of the chicken is a perfect combination!
Lemon Rosemary Baked Chicken Thighs
6 Kirkwood Boneless Skinless Chicken Thighs
½ teaspoon Stonemill Essentials Iodized Salt
½ teaspoon Stonemill Essentials Ground Black Pepper
1 cup SimplyNature Organic Low Sodium Chicken Broth
2 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon Stonemill Essentials Italian Seasoning
2 lemons, cut into wedges
- Preheat oven to 425°.
- Arrange chicken thighs in a 9×13-inch pan and sprinkle with salt and pepper.
- In a small bowl, whisk together chicken broth, garlic, rosemary and Italian seasoning; pour mixture over chicken and place lemon wedges on top and throughout dish.
- Bake for 25 minutes, turning chicken halfway through. Cook to an internal temperature of 165°.
- Serve with roasted vegetables and potatoes for a complete meal.
Recipe and Photo Courtesy of Kristen Doyle, Dine & Dish.