ROCKY® Free Range Chicken Thighs
baby artichokes, halved, cleaned, and blanched for 3 minutes
shallots, halved
1 cup edamame
1 tbsp oregano, washed & chopped
  parsley, washed & picked
cloves garlic, rough chopped
1/2  lemon, juiced
1 oz  canola oil
1 oz  olive oil
  salt & pepper to taste


1 Preheat oven to 425┬░. Preheat a heavy duty skillet on medium-high heat on stove. Pat chicken thighs dry, and season with salt and pepper. Once pan is hot, add canola oil, followed by the chicken thighs (skin side down). Once browned after 5-6 minutes remove from pan and reserve.
2 In a large bowl, add artichokes, shallots, edamame, garlic, olive oil, salt, and pepper. Toss, and spread out on a large baking sheet. Place browned thighs over vegetables, and put in oven. Roast for 13-15 minutes, or until vegetables are browned, and chicken is fully cooked.
3 Mix lemon juice, and herbs in with chicken and vegetables just before plating.

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