Lemon Rosemary Chicken Thighs
Quick and easy, as well as totally delicious, these lemon rosemary chicken thighs are perfect for a midweek meal. They're succulent and very tasty.
Servings: 6 people
Equipment
- Baking Dish 9 x 13-Inch
Ingredients
- 3 Pounds chicken thighs bone-in skin-on, about 6 to 8 thighs
- 2 Tablespoons olive oil
- nonstick cooking spray as needed
- lemon slices for garnish (optional)
- fresh rosemary for garnish (optional)
For the Lemon Rosemary Sauce:
- 2 Tablespoons butter melted
- 4 Cloves garlic minced
- ½ Teaspoon garlic powder
- 2 Tablespoons fresh rosemary minced
- 1 ½ Teaspoons salt
- 1 Teaspoon black pepper
- 2 Teaspoons lemon zest
- juice of 2 lemons
Instructions
- Preheat the oven to 400°F and grease a 9 x 13-inch baking dish with nonstick spray.
- Heat a skillet over a moderately high heat and add the oil.
- Sear the chicken until golden brown all over, 3 or 4 minutes per side, working in batches if needed and adding more oil if needed.
- Transfer the chicken into the prepared baking dish skin side up.
- Whisk the sauce ingredients together and pour the sauce over the chicken.
- Add extra rosemary sprigs and lemon slices around the chicken if you like.
- Bake uncovered for about 25 or 30 minutes, until the chicken reaches 165°F in the thickest part and the juices run clear.
- Spoon the sauce over the chicken and serve hot, with your preferred side dishes.
Notes
Searing the chicken: This is just to brown the chicken on the outside. Don't cook it all the way through.
Use a large skillet: If your skillet is large enough to hold all the chicken thighs at once, you can use it in the oven. If not, you'll need to transfer the chicken into a baking dish.
Check for doneness: The exact cooking time depends on the thickness and size of your chicken thighs and your oven. Use a meat thermometer to check. Insert it into the thickest part of the chicken but don't let it touch the bone. Once the chicken reaches 165°F it's ready to serve.
Cool before storing: If you don't let the chicken cool completely before storing leftovers, the condensation in the container will make it watery.
Use a large skillet: If your skillet is large enough to hold all the chicken thighs at once, you can use it in the oven. If not, you'll need to transfer the chicken into a baking dish.
Check for doneness: The exact cooking time depends on the thickness and size of your chicken thighs and your oven. Use a meat thermometer to check. Insert it into the thickest part of the chicken but don't let it touch the bone. Once the chicken reaches 165°F it's ready to serve.
Cool before storing: If you don't let the chicken cool completely before storing leftovers, the condensation in the container will make it watery.
Nutrition
Calories: 547kcal | Carbohydrates: 2g | Protein: 37g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 223mg | Sodium: 762mg | Potassium: 493mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 207IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg
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