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Skillet Lemon Rosemary Chicken
Skillet Lemon Rosemary Chicken
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
95 minutes
Zesty Lemon Rosemary Chicken: Succulent thighs seasoned with lemon, rosemary, and garlic, seared and baked to perfection.
Ingredients:
  • 2 tablespoons fresh rosemary, chopped
  • Zest of one lemon (1 to 2 teaspoons)
  • 3 cloves of garlic, roughly chopped
  • 2 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 to 2 1/2 pounds bone-in, skin-on chicken thighs (about 6 pieces)
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, peeled and crushed
  • 3 or more shallots, peeled, halved (optional, can use 1/2-inch thick wedges of red onion, or skip)
Instructions:
  • Create rub with fresh rosemary, zesty lemon peel, minced garlic, salt, and pepper: Blend all ingredients in a mini-chopper until finely ground. If a mini-chopper is unavailable, finely mince the rosemary and garlic before mixing with other ingredients. Finish by adding a tablespoon of olive oil and blend again.
  • Coat chicken thighs with flavorful rosemary lemon rub: Place the chicken in a bowl, generously rub with the rosemary lemon mixture, and drizzle with lemon juice. Marinate for at least an hour at room temperature or for even more flavor, refrigerate for several hours or overnight, then bring to room temp before cooking.
  • Preheat your oven to 350°F.
  • Heat the olive oil in a large oven-proof skillet until shimmery hot. Pat dry the chicken thighs and place them skin-side down in the pan. Sear without moving for 3-5 minutes until nicely browned. Flip the thighs skin-side up and remove from heat.
  • Layer garlic and shallots among chicken thighs, roast in the oven until thighs reach an internal temperature of 170°F. Remove from oven and handle hot pan safely. Serve with rice, pasta, bread, potatoes, or over baby arugula/spinach.

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