Roasted Chicken Thighs with Rosemary and Lemon
Chicken thighs are very versatile. They are inexpensive, super juicy and quick cooking (if deboned). I know a lot of people don’t like the dark meat but for me it has so much more flavor and it’s not as easy to dry out when cooking. We cook a lot of chicken thighs to keep our budget in check. I debone them myself to save a few more pennies.
Also, boneless was a way to win my family over to the dark side. Chicken thighs can be a little tricky to eat with the bone still intact. They usually had something to say about the meal if I didn’t remove the bone. As a matter of fact, as we sat down to eat this meal, they asked “are they boneless?”.
Even if you’re not a fan give them another chance.
Rinse and pat dry the chicken thighs. Chop rosemary. Thinly slice one lemon, seeds discarded, cut the second lemon in half and then cut one half into two wedges. Finely dice a 1/4 cup of onion. Mince 1 garlic clove.
Chop rosemary. Thinly slice one lemon, seeds discarded, cut the second lemon in half and then cut one half into two wedges. Finely dice a 1/4 cup of onion. Mince 1 garlic clove.
(I don’t know about you guys but I rarely chop garlic I use my handy dandy garlic press it is so much easier.)
Season the chicken with salt and pepper on both sides. Place chicken into a skillet over medium heat coated with 1 tablespoon of olive oil skin side down. Cook halfway through about 10 minutes. Spooning off excess fat to retain a thin coating in the pan. Scatter lemon slices in the pan and transfer the pan into the oven. (Do not turn thighs, keep skin side down) Roast until cooked through about 10 to 15 minutes.
Once the chicken thighs are cooked through transfer from the skillet and place on a platter skin side up. Place the skillet over medium heat, add onions, rosemary and garlic. Saute for about 2 minutes, stirring frequently. Add broth, juice from 1 lemon wedge (or both if desired) and cook until thickened. Once thickened, return chicken to skillet to warm slightly and serve.
Simple, amazingly delicious and inexpensive.
- 1½ lemons
- 6 skin-on, Boneless Chicken Thighs
- Salt and freshly Ground Black Pepper
- 1 teaspoon olive oil
- 1½ Tablespoon Rosemary, chopped
- ¼ Cup onion, minced
- 1 garlic clove, minced
- ¾ Cup low-sodium chicken broth
- Preheat oven to 425°.
- Thinly slice half of lemon; discard any seeds. Cut remaining lemon in half and then into 2 wedges.
- Season chicken thighs with salt and pepper.
- Coat a large skillet with 1 teaspoon oil and place on medium heat. Add chicken, skin side down. Cook allowing skin to render and brown, spoon off excess fat to retain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
- Scatter lemon slices over chicken and on bottom of skillet. Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 10-12 minutes.
- Transfer chicken pieces, skin side up from the skillet to a platter.
- Return skillet to medium heat. Add rosemary, onion and garlic; cook, stirring frequently about 2 minutes.
- Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired.
- Return chicken to skillet, skin side up, to rewarm.
- Serve topped pan sauce.