Lemon Rosemary Chicken Thighs
Elevate your weeknight dinner with these irresistible Lemon Rosemary Chicken Thighs, a perfect blend of zesty citrus and aromatic herbs. This easy one-skillet recipe features crispy, golden-brown bone-in chicken thighs infused with the fresh flavors of rosemary, garlic, and lemon. A quick sear on the stovetop ensures a satisfyingly crunchy skin, while a short bake in the oven locks in juicy tenderness. The addition of a simple pan sauce, made with butter, lemon zest, and optional chicken broth, takes this dish to gourmet levels of flavor. With just 10 minutes of prep time, this foolproof recipe is perfect for family meals or casual entertaining. Serve it alongside roasted veggies or crusty bread to soak up every last drop of the delicious sauce. Whether you're a seasoned cook or a weeknight warrior, this Lemon Rosemary Chicken Thighs recipe is sure to add a burst of fresh flavor to your table!
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 2 sprigs Fresh rosemary
- 1 Lemon
- 3 pieces Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Chicken broth (optional)
- 1 tablespoon Unsalted butter
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides with salt and black pepper.
Zest the lemon and set the zest aside. Then slice the lemon into thin rounds and set aside again.
In an oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down in the skillet. Sear for about 5 minutes until the skin is golden and crispy. Flip the chicken thighs and cook for another 2 minutes on the other side.
Reduce the skillet heat to medium and add the garlic cloves (crushed and peeled), fresh rosemary sprigs, and lemon slices around the chicken thighs. If using chicken broth, pour it into the skillet at this stage.
Once the liquid in the skillet begins to simmer, transfer the skillet to the preheated oven. Bake for 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Carefully remove the skillet from the oven and transfer the chicken thighs to a plate to rest for 5 minutes.
Add the butter and reserved lemon zest to the skillet juices, stirring until combined. This will create a simple and flavorful pan sauce.
Serve the chicken thighs hot, drizzled with the pan sauce and garnished with roasted lemon slices and fresh rosemary if desired.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 3288 mg | 143% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1498 mg | 32% | |
*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.
