This garlic rosemary chicken and chicken rice dinners are so easy and delicious.. Full recipes below.. Enjoy.

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BEST Rosemary & Garlic Chicken Thigh Recipe | Seared & Baked Chicken Thighs

INGREDIENTS:
4-6 bone in skin on chicken thighs seasoned with salt and black pepper
1 medium diced onion
5 cloves sliced garlic
3/4 cup white wine
5-6 sprigs fresh rosemary
5-6 sprigs fresh thyme
1/4 cup chopped fresh parsley
2 Tbsp. cold butter
salt and black pepper
oil

In an oven proof pan on med high heat add 3-4 Tbsp. oil.
Place seasoned chicken thighs skin side down. Let cook for 5-7 minutes.
Flip chicken and cook for an additional 2-3 minutes and remove from pan.

In same pan on medium heat add diced onion and cook for a couple minutes.
Add heaping Tbsp. of fresh rosemary and about 4 large sprigs of thyme.
Stir and cook for 30 seconds to a minute.
Add wine and garlic, stir and cook for a minute or two.
Turn off heat.
Place chicken skin side up in the pan and add the chicken juices.
Optional – place extra sprigs of rosemary and thyme around chicken.

Bake at 400 degrees Farenheit for 30 minutes or until internal temp of chicken
reaches 190-200 degrees.

Remove chicken and herb sprigs from pan.
Return pan to stove on low medium.
Taste for seasonings.
Add fresh parsley and cold butter. Stir until butter incorporated.

Serve and enjoy.

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One Pan Italian Style Tomato Chicken & Rice | Easy Stove Top Chicken & Rice Recipe

INGREDIENTS:
5-6 bone in skin on chicken thighs seasoned with salt and black pepper
1 cup diced onion
1 cup diced bell pepper
1 cup diced mushrooms
4 cloves minced garlic
1/3 cup chopped sun dried tomatoes with a little juice
1 1/3 cup rinsed and drained long grain rice
2 cups crushed tomatoes
1 3/4 cup chicken broth
1 tsp. Italian seasonings
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. garlic powder
parsley
oil

In skillet on medium high heat add oil and place seasoned chicken skin side
down. Cook for 3-4 minutes or until nice crust forms. Flip chicken and
cook an additional 2 minutes. Remove chicken and set to the side.

In same skillet on medium heat add onions and bell peppers. Cook and stir a couple minutes.
Add mushrooms. Cook and stir 2-3 minutes.
Add minced garlic, sundried tomatoes, salt and black pepper. Cook and stir one minute.

Add tomato sauce, chicken broth and seasonings. Stir and bring up to low simmer.
Place chicken skin side up in pan.

Turn to low simmer (3 on my electric stove), cover tightly and
cook for 20 minutes. Turn off the heat and let rest untouched for 15 minutes.
Remove chicken. Fluff rice with fork.

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