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COOK TIME

30 Minutes

PREPARATION TIME

25 Minutes

INGREDIENTS

• 2 tablespoon chopped fresh rosemary
• 2 tablespoon olive oil
• 3 item garlic cloves, smashed
• 1/4 cup lemon juice, divided
• 1 teaspoon salt (optional)
• ½ teaspoon cayenne pepper
• ½ teaspoon paprika
• 8 item medium-size chicken thighs; remove and discard visible fat
• 2 item zucchini, halved crosswise, quartered lengthwise

PREPARATION

Optional Garnishes: Lemon Slices, Wedges or Zest; Rosemary Sprigs

In a reseallable plastic food-storage bag, combine rosemary, oil, garlic, 2 tablespoons lemon juice, salt, pepper and paprika. Add thighs;  seal and turn to coat. Marinate 15 minutes at room temperature or longer in refrigerator, turning cicken occadionally. Heat oven to 400ºF. Remove chicken from marinade; arrange skin side up in roasting pan. Roast, basting frequently with remaining lemon juice and pan drippings, until chicken is cooked, about 30 minutes or until juices run clear when cut at bone. Meanwhile, in small saucepan, steam zucchini in lightly salted water until tender, about 8 minutes. Garnish and serve with zucchini.

YIELD

4 Serving/s

Nutritional Information

249 Calories, 4 grams carbohydrate, 99 milligrams cholesterol, 13 grams fat, 29 grams protein, 93 milligrams sodium.