Roasted Rosemary Lemon Chicken Thigh

Method

1. Two days before, thaw chicken thighs in the refrigerator at 4'C/40'F or lower.
2. Preheat broiler. Arrange chicken thighs skin side down on parchment lines baking sheet. In a small bowl, combine lemon juice, olive oil, italian seasoning, rosemary and minced garlic. NOTE: If prefer fresh rosemary, may substitute 125 ml fresh rosemary for the dried rosemary for a fresher tasting final product. Brush 1/3 of mixture over chicken. Broil 4 to 6 inches from heat until lightly browned, about 5 minutes.
3. Using tongs, turn chicken thighs skin side up. Brush 1/3 of lemon/oil mixture over skin. Broil until thighs are browned about 5 minutes.
4. Turn off broiler and set convection oven to 425'F. Brush final 1/3 of lemon/oil mixture over chicken and return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10-15 minutes. Ensure the internal temperature reaches 165'F/74'C for at least 15 seconds.
5. Serve 1 each (129 g) Rosemary-Lemon Chicken Thigh per serving.