Rosemary Chicken

4 Chicken Thighs (~1.25 lbs total)

1.5 TBSP fresh Rosemary leaves, chopped finely

1 tsp lemon zest

1 tsp kosher salt

1/2 tsp ground pepper

Cooking spray

2/3 cup white wine

Remove bones and excess fat from chicken thighs, leaving skin in tact. Combine rosemary, zest, salt & pepper in a small cup. Rub over the chicken.

Place in a baking dish and bake at 350 until meat is done (guessing 30 mins). Flip if necessary.

Transfer chicken to plates and pour wine into the pan. Let boil 2 mins (may need to put on heat again). Spoon liquid over chicken.

**Note: The original of this recipe called for the chicken to be cooked in a skillet. This didn't work well when I tried it. I think the oven would provide for a more even cooking of the meat. Might require some improv regarding the wine though. Also, this picture isn't from this exact recipe**

245 cals/serving

17g fat

0 g fiber