8 bone in, skin on chicken thighs
3/4 cup extra-virgin olive oil
1/2 cup fresh rosemary leaves
1 lemon, juiced
1 lemon, sliced
12 cloves garlic, chopped
Freshly ground black pepper
2 pounds asparagus, tough ends trimmed (can use fresh green beans)
In a large zip top bag, combine the oil, rosemary, lemon juice, lemon slices, garlic, salt and pepper in bowl. Add the chicken thighs and marinate for 1 hour.
Heat oven to 425 degrees F.
The garden fresh goodness doesn’t stop here. Now check out the rest of the wonderful recipe the Sunday Supper Family has for you to enjoy.
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- Summer Vegetable Lasagna by Hezzi-D’s Books and Cooks
- Tortellini with Garden Fresh Pesto by The Foodie Army Wife
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Twitter how-to: Follow the #SundaySupper hashtag throughout the day on Twitter to see our recipes. To join the conversation anytime, simply use the #SundaySupper hashtag to share your favorite tips and recipes.
This post is sponsored by American Family Insurance. All opinions are my own.