Mediterranean Diet Lemon Rosemary Chicken Thigh
Experience the vibrant flavors of the Mediterranean with this Lemon Rosemary Chicken Thigh recipe, a perfect centerpiece for your healthy lifestyle. Made with bone-in, skin-on chicken thighs, this dish is infused with the zesty brightness of lemon, the earthy aroma of fresh rosemary, and the subtle sweetness of roasted garlic. A quick sear locks in juices before oven-roasting to golden perfection, all while soaking in a savory chicken broth marinade. With minimal prep time and simple steps, this Mediterranean diet favorite delivers a restaurant-quality meal that’s both wholesome and tantalizingly flavorful. Serve it with the pan drippings for an elegant touch, and enjoy the perfect balance of crisp skin and tender meat with every bite.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 large lemon
- 3 sprigs fresh rosemary
- 4 cloves garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels. This will help them crisp up nicely.
Zest the lemon and then cut it in half. Slice one half into thin rounds and squeeze the juice from the other half into a bowl.
Mince the garlic cloves.
In a mixing bowl, combine olive oil, lemon zest and juice, minced garlic, salt, and black pepper. Whisk until well mixed.
Add the chicken thighs to the bowl and thoroughly coat them with the marinade. Let them marinate for at least 10 minutes.
Heat an oven-proof skillet over medium-high heat. Add 1 tablespoon of olive oil.
Once the oil is hot, place the chicken thighs in the skillet, skin-side down. Sear for 5-7 minutes until the skin is golden brown and crispy.
Flip the chicken thighs over and add the lemon slices, fresh rosemary sprigs, and chicken broth to the skillet.
Transfer the skillet to the preheated oven and roast for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes before serving.
Serve the chicken with the pan juices and lemon slices, and garnish with additional rosemary if desired.
Nutrition Facts
Calories |
1805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3134 mg | 136% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.0 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1608 mg | 34% | |
*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.
