Enjoy FREE SHIPPING on Orders $65+ or more with code: SHIPFREE (*discount codes cannot be combined. contiguous US only.)

Lemon Rosemary Chicken with Blueberry Maple Walnut Compote

$0.00
We have run out of stock for this item.

Lemon Rosemary Chicken with Blueberry Maple Walnut Compote

The firewood is stacked, the foliage is turning to hues of bright red, burnt orange and golden yellow.  This rustic style Lemon Rosemary Chicken with our Wild Blueberry Maple Walnut Compote is the perfect fix for a cool Fall day.  Lemon and blueberries are a complimentary pairing and this recipe provides a nice balance of sweet and savory.  Chicken thighs are seared on the stove top so they are nice and crispy and then baked in the oven with lemon, rosemary, thyme and garlic.  Just near the end of cooking, our Wild Blueberry Maple Walnut Compote is spooned over top and baked for a just a few minutes adding a nice sweet and savory finish to the dish.  The rest of the compote is warmed on the stove top and served on the table for extra drizzling of sauce (which I highly recommend :)  

Lemon Rosemary Chicken with Wild Blueberry Maple Walnut Compote

Ingredients 

8 Chicken Thighs (bone in - skin on)
3 Lemons (2 for juicing and zesting, 1 for slicing)
Fresh Rosemary Sprigs
Fresh Thyme Sprigs
Fresh Large Whole Garlic cut in half
Olive Oil
Salt & Pepper to season
Wozz! Wild Blueberry Maple Walnut Compote 

 

Method 

Preheat oven to 425 degrees F.

In a small bowl, combine juice of 2 lemons and zest of 1 lemon. Set aside.  Take your 3rd lemon and slice it rounds (keep this aside for placing under chicken when cooking).

Rub chicken thighs in olive oil and season with salt and pepper. 

In a large skillet (preferably one that can transfer directly to oven), on medium high heat, add enough olive oil to just cover bottom of pan, sear chicken breasts starting with skin side down for approximately 5 minutes on each side, cook until both sides are nicely browned.

Turn stove top heat off.

Pour lemon juice with zest over chicken.

Add fresh sliced lemons underneath chicken thighs, add garlic cut in half (it is okay to leave husk on garlic) and fresh sprigs of thyme and rosemary to pan.  Bake in oven at 425 degrees for 35 minutes or until cooked through. 

Remove from oven, with a spoon gather some pan juices and baste over top of each chicken thigh so they get a nice shine. Add a couple spoonfuls of Wozz! Wild Blueberry Maple Compote to top of each chicken thigh.  Return to oven and bake an additional 5 minutes.  

Serve with additional Wild Blueberry Maple Walnut Compote on the table (preferably warmed on the stove top for a few minutes) so you can add as much extra compote to your chicken as you desire.  

We served this with side of crispy red potatoes and green beans. 

 

Chicken with Blueberry Rosemary Sauce

 

 

Related Recipes

Bacon Cheeseburger Sliders with Tomato Kasundi BBQ Sauce
Pan Seared Halibut with Chermoula Butter Sauce
Sichuan Short Rib Beef and Noodle Soup
Sweet Chili Salmon Bowl with Avocado Cilantro Lime Sauce
Stuffing with Dates, Orange, Pecans and Herbs
French Onion Grilled Cheese with Turkey, Bacon and Apple
Grilled Zucchini with Bruschetta Caponata Relish
Pear and Gorgonzola Salad with Candied Walnuts and Pear Vinegar
Japanese Sesame Pork Schnitzel with Cabbage and Green Apple Slaw
Rum Toffee White Russian Cocktail
Korean BBQ Tofu Bowls
Goats Cheese with Dried Fruit Chutney
Moroccan Tomato Meatballs with Almond Dukkah
Baked Brie with Sour Cherry Jam Compote
Ginger Soy Beef and Ramen Noodle Bowl
Pulled Pork Banh Mi Sandwich with Orange Ginger Relish
Butter Bean Salad with Bruschetta Caponata
Sichuan Kung Pao Chicken
Cauliflower Shawarma with Tahini Dressing and Yogurt Sauce
Fennel, Poached Mandarin and Prosciutto Salad with Grapefruit Honey Vinegar
Chicken Meatballs with Peanut Sauce and Thai Basil
Japanese Marinated Portobello Mushroom Burger with Cucumber Ginger Pickle
Thai Hot Pepper Jelly Glazed Chicken Meatball Sub
Shawarma Lamb Koftas
Ice Cream with Caramelized Bananas and Rum Sauce
Coconut Shrimp with Mango Chutney Slaw
Dan Dan Noodles with Pork
Vegetarian Rice Paper Rolls with Vietnamese Dipping Sauce
Cranberry Walnut Chicken Salad Sandwich
pearl couscous with chermoula and dried fruit
Salsa Verde Chicken and White Bean Soup
Creamy Mustard Chicken
Watermelon Mint Feta Salad with Raspberry Red Wine Vinegar
Chicken Shawarma
Creamy Bruschetta Caponata Chicken
Japanese Sesame Miso Chicken Skewers
Roasted Vegetables and Honey Feta Salad with Beet Vinegar
Brussels Sprouts with Balsamic Fig, Bacon and Radicchio
Indian Grilled Chicken with Mango Chutney, Cilantro Mint Sauce and Yogurt Raita
Shawarma Roasted Vegetables with Burrata
Turkey Sandwich with Cranberry Chutney and Gravy
Velvety Scrambled Eggs with Serrano Cilantro Lime Hot Sauce
Tomato Kasundi Beans and Sausage
Korean BBQ Pulled Pork Sandwich with Cucumber Pickle
Cranberry Brie Puff Pastry Tarts
Mac and Cheese with Onion Jam and Rosemary
Jerk Grilled Chicken with Pineapple Chutney
Chermoula Roasted Chicken
Lemon Thyme Margaritas | Wozz Kitchen Creations
Crostini with Gorgonzola, Prosciutto and Balsamic Fig Spread

Related products

View all
Bacon Cheeseburger Sliders with Tomato Kasundi BBQ Sauce
Pan Seared Halibut with Chermoula Butter Sauce
Sichuan Short Rib Beef and Noodle Soup
Sweet Chili Salmon Bowl with Avocado Cilantro Lime Sauce
Stuffing with Dates, Orange, Pecans and Herbs
French Onion Grilled Cheese with Turkey, Bacon and Apple
Left Continue shopping
Your Order

You have no items in your cart