Chicken thighs with rosemary
|6||skinless, boneless chicken thighs|
|Juice of ½ lemon|
|1||tablespoon olive oil|
|2||tablespoons chopped fresh rosemary|
|Salt and pepper, to taste|
|1||lemon, cut into wedges (for serving)|
1. In a shallow dish, toss the chicken thighs with lemon juice, olive oil, rosemary, salt, and pepper. With your hands rub the seasonings into the thighs. Cover the chicken and refrigerate for 1 hour.
2. Place a rack over the log stand. Wearing fireplace gloves, set a cast-iron skillet on the rack and let it heat for 1 minute. Transfer the chicken to the skillet. Cook for 3 minutes. With tongs, turn the chicken and cook 3 minutes more. Turn the chicken again and cook 1 minute more on each side or until golden.
3. Remove the skillet from the rack. Serve from the pan with lemon wedges. Debra Samuels