Go Back
+ servings

Lemon Rosemary Chicken Thighs

If you're looking to up your chicken game, this is the recipe for you. This lemon rosemary chicken is flavourful, juicy and quite easy to make.
5 from 2 votes
Print Pin
Course: Main, Main Course
Keyword: chicken thighs, lemon, oven-baked, roasted, rosemary
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 people
Author: Lorena Salinas from Cravings Journal

Ingredients

For the marinade

  • 900 g chicken thighs (6 average-sized)
  • 4 tbsp lemon juice
  • Salt and pepper to taste

For the lemon rosemary chicken thighs

  • Unsalted butter
  • Olive oil
  • 1 medium yellow onion cut in small cubes
  • 2 tsp chopped rosemary
  • 2 tsp lemon zest
  • 2 garlic cloves finely minced, grated or puréed
  • 100 ml white wine or chicken stock or water
  • Salt and pepper

Instructions

For the marinade

  • I like my chicken thighs without skin, but you can keep them on if you prefer. Mix the chicken with the lemon, salt and pepper and marinate for 1 hour or 2 hours tops.

For the lemon rosemary chicken thighs

  • Preheat a pan to medium-high heat.
  • Add about a teaspoon of butter and a teaspoon of olive oil and add enough chicken thighs to cover the base of the pan; don't overcrowd it. Let it sear on that side without moving it around for 2-3 minutes. Flip and repeat.
  • Remove the thighs from the pan and into the baking dish where they'll be going into the oven. Repeat with the rest of the chicken thighs.
  • In the same pan, add the onion, lemon zest and rosemary and sautée for 3-4 minutes over medium heat. If needed, add more fat.
  • Add the garlic and stir for a minute to cook.
  • Add the white wine and let it reduce until it thickens slightly. Season with salt and pepper.
  • Pour the sauce over the chicken and bake at 180℃/350℉ for 30-40min or until the centre of the thighs reach 73℃/164℉.
  • Serve hot over rice, with a fresh salad or mashed potatoes.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!