Lemon Rosemary Chicken Thighs

• 3 whole Bone-In, Skin-On Chicken Thighs
• 2 teaspoons Extra Virgin Olive Oil
• 1 Lemon, Sliced 1/4 Inch Thick
• 3 sprigs Rosemary
• 1/2 whole Medium Shallot, Minced
• 2 teaspoons Flour
• 1 cup Low-sodium Chicken Broth, Warmed
• 1 Tablespoon Lemon Juice (or To Taste)
• 1 Tablespoon Chilled Butter
• Salt And Pepper, to taste

1. Preheat oven to 425 degrees F. Pat chicken dry and season generously with salt and pepper.
2. Warm oil in a large saute pan over medium heat.
3. Add chicken to pan, skin-side down.
4. Add lemon slices and scatter rosemary over top.
5. Cook chicken 68 minutes or until skin is golden brown.
6. Remove all but 1 tablespoon oil from pan.
7. Transfer pan to center rack of oven.
8. Cook an additional 45 minutes or until skin is well-browned.
9. Flip chicken and continue to cook 48 minutes or until a thermometer inserted into the center registers 165 degrees F. Remove chicken and lemon slices from pan.
10. Discard rosemary.
11. While chicken rests, prepare pan sauce.
12. Discard all but 2 teaspoons of oil from pan.
13. Warm over medium heat.
14. Add shallot, season with salt and pepper, and saute 35 minutes or until translucent.
15. Add flour and stir for 1 minute.
16. Slowly add broth, whisking constantly until combined.
17. Turn heat to medium-high and allow sauce to reduce for 35 minutes, or until desired thickness.
18. Add lemon juice to taste.
19. Add butter and swirl pan until incorporated.
20. Taste again for seasoning.
21. Serve chicken with sauce and lemon slices, and enjoy.

in, olive oil, lemon, rosemary, shallot, flour, chicken broth, lemon juice, butter, salt

Taken from tastykitchen.com/recipes/main-courses/lemon-rosemary-chicken-thighs/ (may not work)