A great no-fail roasted chicken recipe is the little black dress of the kitchen. You keep it on standby for any occasion when you know you need to look fabulous. Rosemary chicken is gorgeous (look at those roasted lemon slices—so fancy!) and delicious. We have to talk about how chicken thigh recipes are my absolute favorite cut of chicken to use in the kitchen because the meat is so tender! The bone helps the meat stay tender while baking in the oven, and the skin on top gets lovely and crisp. My honey mustard chicken thighs recipe taught me this love. Cutting into each thigh with a knife and fork is the best sound in the world, second only to the feeling of taking your first bite!
Lemon rosemary chicken marinade ingredients:
chicken thighs: Since we’re cooking for two, a small pack of chicken thighs with just 4 thighs is perfect for this recipe. You may absolutely scale this recipe up or down, though! I’ve bought the jumbo pack for a party in the past. olive oil: Any type of olive oil is fine here, because we’re roasting, it doesn’t need to be extra virgin–save that for salad dressings, like my creamy greek pasta salad. rosemary: Fresh or dried rosemary is fine here because rosemary oil is so potent and flavorful. If you’re using dried, use 1 tablespoon; if you’re using fresh, use double because dried is more concentrated. For true rosemary lovers, try my small batch focaccia recipe, too! fresh lemons: You’ll need 1 whole fresh lemon, give it a rinse before using since we’re using the skin. salt: You would never bake chicken thighs in the oven without salt, right? pepper: Freshly ground is the way to go, my friends!
Step by step:
If I’ve helped you do one thing today, I hope it’s that you rely on chicken dinners for two because they’re so easy and flavorful! Once you’ve mastered this rosemary lemon chicken thighs recipe, you have to make my honey garlic chicken thighs for sure! Maybe you’ll fall in love with chicken thighs so much that you’ll buy the large pack, even when cooking for two. They freeze very well!
- Preheat a cast-iron pan over medium high heat. When hot, drain each chicken breast of excess oil, and place each chicken thigh in the pan, skin side down. It’s fine to sear the lemon slices with the chicken. Sear the chicken on each side (for about 4-5 minutes each), but do not worry that the chicken is not cooked all the way through. Once both sides are brown, move the chicken thighs to the baking dish.4. Bake the chicken for 20 minutes. Test the temperature in the deepest part of the thigh with a food thermometer - it should be 165°F. If it isn’t, return it to the oven for 5 minutes intervals, and re-test.5. Let rest for 5 minutes before serving. chicken thighs: Since we’re cooking for two, a small pack of chicken thighs with just 4 thighs is perfect for this recipe. You may absolutely scale this recipe up or down, though! I’ve bought the jumbo pack for a party in the past.olive oil: Any type of olive oil is fine here, because we’re roasting, it doesn’t need to be extra virgin–save that for salad dressings, like my creamy greek pasta salad.rosemary: Fresh or dried rosemary is fine here because rosemary oil is so potent and flavorful. If you’re using dried, use 1 tablespoon; if you’re using fresh, use double because dried is more concentrated.fresh lemons: You’ll need 1 whole fresh lemon, give it a rinse before using since we’re using the skin.
