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Recipe for chicken thighs with rosemary

Chicken thighs with rosemary in a cast iron skillet

FOOD STYLING BY SHERYL JULIAN AND DEBRA SAMUELS; photo by essdras m suarez/globe staff

Chicken thighs with rosemary in a cast iron skillet.

Chicken thighs with rosemary

Serves 4

6skinless, boneless chicken thighs
Juice of ½ lemon
1tablespoon olive oil
2tablespoons chopped fresh rosemary
Salt and pepper, to taste
1lemon, 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.

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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

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