Heart-Healthy Lemon Rosemary Chicken Thigh
Brighten up your dinner routine with this Heart-Healthy Lemon Rosemary Chicken Thigh recipe, a perfect balance of fresh citrus flavors and fragrant herbs. Tender, boneless, skinless chicken thighs are marinated in a zesty blend of lemon juice, lemon zest, fresh rosemary, garlic, olive oil, and a touch of seasoning to deliver maximum flavor with minimal effort. Searing the chicken creates a golden crust, while baking in low-sodium chicken broth ensures a juicy, succulent finish with a boost of heart-healthy benefits. The sprigs of fresh rosemary add an aromatic essence, making this dish as delightful to smell as it is to taste. Ready in under an hour, this simple yet elegant recipe is perfect for weeknight meals or special occasions. Serve with steamed vegetables or quinoa for a wholesome, nutrient-packed meal!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
- 2 teaspoons Fresh rosemary
- 2 cloves Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Low-sodium chicken broth
- 2 sprigs Fresh rosemary sprigs
Instructions
Begin by preparing the marinade. In a medium bowl, combine olive oil, fresh lemon juice, lemon zest, finely chopped fresh rosemary, minced garlic, salt, and black pepper.
Add the chicken thighs to the bowl and toss gently to ensure each piece is well-coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Preheat your oven to 375°F (190°C).
Heat a large oven-safe skillet over medium-high heat. Once hot, add the marinated chicken thighs, presentation side down, and sear for about 3-4 minutes or until golden brown.
Flip the chicken thighs and pour in the low-sodium chicken broth, which will help keep the dish moist and reduce during cooking, adding more flavor.
Nestle two fresh rosemary sprigs in the skillet for extra aroma and flavor, then transfer the skillet to the preheated oven.
Bake in the oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Serve warm with a side of your choice, such as steamed vegetables or a quinoa salad for a heart-healthy meal.
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1569 mg | 68% | |
| Total Carbohydrate | 5.9 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.4 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1030 mg | 22% | |
*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.
