No matter how much you keep up with the proper paperwork, maintain your records with your caseworker, or try to maintain your food stamp benefits there are times when food stamps may be denied.
One of the most inexpensive choices of meat is chicken thighs. In addition, lemon and rosemary herbs create a deliciously tasty blast that even kids will enjoy. This is a savory dish, made with lemon juicy, garlic, olive oil and rosemary. Rosemary is also one of the herbs that you can grow in your own garden, if you use food stamps to purchase seeds. The lemon-rosemary chicken recipe can be used for all types of dishes, whether you want to partner with pasta or rice and vegetables. This recipe is a traditional starting point but there are many ways to recreate this chicken recipe.
The first step is to preheat the broiler. Rinse off the chicken thighs and pat dry with a paper towel. Then, arrange the thighs with the skin side down on a broiler pan. In a small bowl, you'll combine lemon juice, olive oil, rosemary and garlic. Brush 1/3 of the mixture over chicken and sprinkle with salt and pepper. Broil about four to six inches from heat until they are lightly browned, for about six to seven minutes total.
With tongs, be sure to turn the chicken thighs skin side up after seven minutes. Brush another 1/3 of the lemon-juice mixture over the skin and sprinkle with salt and pepper. Broil until the other side of the thighs is browned, for about seven minutes.
Turn off the broiler and set oven to 450 degrees Fahrenheit. Brush the final 1/3 of lemon juice mixture of each piece of chicken and return the pan to oven. Bake until the juices run clear when stuck gently with a fork and that the meat is no longer pink at the bone. You should bake for about 10 minutes. Serve hot with roasted vegetables and steamed rice or pasta.