Skillet Lemon Rosemary Chicken

"One of the blessings of our mildÂCalifornia climate (aside from the shorts and flip-flopsÂweather while much of the country is bundled up in several layers of wool and fleece) is that I can look outside my kitchen window in February and see a lemon tree heavy with fruit and bushes of rosemary, oregano, and other herbs. Thus the inspiration for this easy skillet chicken thigh dish! I chose rosemary to goÂwith the lemon and garlic in the rub for the chicken, but you could easily use oregano or thyme or a mix of all three if you want. My father for one is not too fond of rosemary, so if I were making this for him, I would use thyme. The dish couldn’t be simpler. You first make a rub with rosemary, lemon zest, garlic, and olive oil, and marinate the chicken pieces in this rub with a little lemon juice for an hour or two. Then you brown the the thighs skin side down, turn the chicken pieces over,Âwiggle some garlic and shallots in between the thighs, and roast in the oven until cooked through. Do a little bit of thinking ahead to marinate chicken and then cook up the whole thing in less than half an hour.ÂEasy!..."