Easy Garlic and Rosemary Chicken for 2
Transform your weeknight dinner routine with this *Easy Garlic and Rosemary Chicken for 2*, a one-skillet recipe that’s simple yet bursting with flavor. Succulent bone-in, skin-on chicken thighs are seared to golden perfection, then roasted alongside aromatic rosemary, mellow roasted garlic, and zesty lemon for a deliciously savory and citrusy finish. Enhanced with a splash of chicken broth, this dish achieves tender, juicy results with minimal prep time—just 10 minutes! Perfectly portioned for two, this restaurant-quality meal is ideal for a cozy date night or an elevated dinner at home. Serve with your favorite sides and savor the effortless elegance of this oven-roasted classic. Keywords: garlic and rosemary chicken, one-skillet chicken recipe, dinner for two, easy roasted chicken, date night recipes.
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Recipe Information
Ingredients
- 2 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 4 cloves garlic cloves
- 2 sprigs fresh rosemary
- 1 lemon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels to help the skin crisp up during cooking.
Season both sides of the chicken thighs with salt and black pepper and set aside.
Peel the garlic cloves and lightly crush them with the side of a knife, leaving them mostly whole.
Heat a large, oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil.
Once the oil is hot, place the chicken thighs skin-side down in the skillet. Sear them for about 3-4 minutes until the skin is golden and crispy. Flip the chicken and cook for another 2 minutes on the other side, then remove from the skillet and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the crushed garlic cloves and sauté for 1 minute until fragrant.
Pour in the chicken broth and stir for 30 seconds, scraping any browned bits from the bottom of the skillet.
Add the rosemary sprigs and a few lemon slices (reserve the rest of the lemon for garnish) to the skillet, then return the chicken thighs to the pan skin-side up.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Serve the chicken thighs garnished with the roasted garlic, rosemary, and fresh lemon slices. Enjoy!
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 2749 mg | 120% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.6 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 752 mg | 16% | |
*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.
