Rosemary Chicken Thighs With Spring Salad

  • Difficulty: Ultra Basic
  • 25 minutes
  • 3 servings

Rosemary is one of the most well-known aromatic herbs used when cooking, and it works well with a wide variety of meats and vegetables. For this recipe, cook some crispy chicken thighs and flavor them with an olive oil and rosemary marinade! As a side, we’ve made a light spring salad that adds freshness and makes this dish worthy of a feast!

Ingredients Needed for Rosemary Chicken Thighs With Spring Salad

3 chicken thighs salt 1 teaspoon nutmeg 1 tablespoon vegetable oil 2 tablespoons of fresh rosemary, chopped 2 tablespoons of olive oil 6 cherry tomatoes 1 lettuce 1 teaspoon balsamic vinegar ½ lime pepper 1 tablespoon honey

How to Cook Rosemary Chicken Thighs With Spring Salad

  1. First season the chicken thighs with salt and nutmeg.
  2. Heat a skillet, add 1 tablespoon of vegetable oil and start frying the meat.
  3. Fry for about 7-8 minutes per side until golden and crispy.
  4. In the meantime, mix 1 tablespoon of olive oil with chopped rosemary for the marinade. Season with a little bit of salt and pepper.
  5. After you’ve turned them over for the first time, pour the marinade over the chicken.
  6. Thinly shred the carrot and slice cherry tomatoes in halves for the salad. Remove the end of the lettuce and chop it.
  7. Take a large salad bowl and add lettuce, cherry tomatoes, shredded carrot, 1 tablespoon of olive oil, balsamic vinegar, lime juice, salt, pepper and mix everything together.
  8. Serve chicken thighs with this salad.

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