Yield
25 servings
Portion Size
1 each
Category
Chicken
Featured Maple Leaf Product: Schneider Chicken Thighs Bone-In, IQF (#26344)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Thigh, IQF, Bone-In | 25 each (3.2 kg) | 25 each (7 lbs) |
| Lemon Juice | 200 ml | 7 oz |
| Olive Oil | 125 ml | 1/2 cup |
| Italian Seasoning | 30 ml | 2 Tbsp |
| Rosemary, dried | 45 ml | 3 Tbsp |
| Garlic, fresh, minced | 45 ml | 3 Tbsp |
Method
- Two days before, thaw chicken thighs in the refrigerator at 4'C/40'F or lower.
- Preheat broiler. Arrange chicken thighs skin side down on parchment lines baking sheet. In a small bowl, combine lemon juice, olive oil, italian seasoning, rosemary and minced garlic. NOTE: If prefer fresh rosemary, may substitute 125 ml fresh rosemary for the dried rosemary for a fresher tasting final product. Brush 1/3 of mixture over chicken. Broil 4 to 6 inches from heat until lightly browned, about 5 minutes.
- Using tongs, turn chicken thighs skin side up. Brush 1/3 of lemon/oil mixture over skin. Broil until thighs are browned about 5 minutes.
- Turn off broiler and set convection oven to 425'F. Brush final 1/3 of lemon/oil mixture over chicken and return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10-15 minutes. Ensure the internal temperature reaches 165'F/74'C for at least 15 seconds.
- Serve 1 each (129 g) Rosemary-Lemon Chicken Thigh per serving.
Suggested Accompaniments
Serve with steamed rice and steamed broccoli (sides not included in the nutritional information)
Nutritional Info per 1 each
| Calories | 261 kcal |
| Protein | 21.7 g |
| Carbohydrates | 1.2 g |
| Total Fat | 18.3 g |
| Saturated Fat | 4.5 g |
| Total Dietary Fiber | 0.25 g |
| Cholesterol | 124 mg |
| Calcium | 17.9 g |
| Phosphorus | 203.4 mg |
| Potassium | 255.3 mg |
| Sodium | 97.3 mg |
| Iron | 1.3 mg |
| Vitamin A | 16.1 RE |
| Vitamin C | 2.75 mg |
| Calories from Fat | 63 % |