Crispy Rosemary Chicken
Transform your weeknight dinner routine with this irresistible Crispy Rosemary Chicken recipe! Featuring golden-brown, perfectly seasoned chicken thighs infused with the earthy aroma of fresh rosemary and the zesty brightness of lemon juice, this dish is a celebration of simple yet bold flavors. Pan-seared to achieve a beautifully crispy skin, the chicken is then oven-roasted to juicy perfection in a tangy, herbaceous garlic-butter sauce made right in the same skillet. With just 15 minutes of prep and a total cook time of under an hour, this one-pan masterpiece is ideal for busy evenings yet elegant enough for entertaining. Serve it alongside creamy mashed potatoes, roasted vegetables, or a crisp green salad for a comforting meal that's sure to impress. Whether you're craving a robust flavor profile or foolproof cooking simplicity, this rosemary-infused chicken delivers it all.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 4 sprigs fresh rosemary sprigs
- 4 cloves garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- 0.5 cup chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels to ensure crispy skin. Season generously with sea salt and freshly ground black pepper on both sides.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in the skillet. Cook for 5-7 minutes, or until the skin is golden brown and crispy. Flip the chicken and cook for another 2 minutes on the other side.
Remove the chicken from the skillet temporarily and set aside. Discard excess grease in the skillet, leaving about 1 tablespoon behind.
Lower the heat to medium and add the minced garlic to the skillet. Sauté for 1 minute until fragrant, being careful not to burn it.
Add the fresh rosemary sprigs, chicken broth, lemon juice, and the remaining tablespoon of olive oil. Stir to combine.
Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken to coat.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C).
Remove the skillet from the oven. Add the unsalted butter to the pan sauce and gently stir to create a glossy finish.
Serve the crispy rosemary chicken immediately, drizzled with the pan sauce. Pair with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.6 g | 264% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 3348 mg | 146% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.0 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1861 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
