Easy rosemary lemon chicken thighs
User Reviews
4.6
Easy rosemary lemon chicken thighs
Description
Easy rosemary lemon chicken thighs highlight bone-in, skin-on chicken seasoned generously with fresh rosemary, salt, and pepper. The cooking begins with placing the thighs skin-side down in a cold pan heated over medium-high heat. This gradual rendering of fat produces crisp, golden skin. After browning both sides, the chicken is removed to rest while a pan sauce is made by frying garlic in butter and chicken fat, then deglazing with white wine and lemon juice. Any browned bits on the pan are scraped up to enrich the sauce. The chicken returns to the simmering sauce to cook through, absorbing the flavorful liquids. The result is tender meat with crisp skin and a fragrant lemon-rosemary sauce balancing butter richness with acidity. The recipe suggests finishing when internal temperature reaches 165°F for safe doneness.
Ingredients
- 8 chicken thighs (skin-on, bone in)
- 2 tbsp rosemary finely chopped, fresh
- 1 tsp salt
- 1 tsp black pepper
- 2-3 garlic minced, cloves
- ½ cup white wine
- lemon juice of 1
- 1 tbsp butter
- salt to taste
- black pepper to taste
Instructions
- Pat the chicken thighs dry on both sides then generously season with the chopped rosemary, salt and pepper. Press the seasoning into the chicken thighs.
- Place the chicken thighs, skin-side down into a cold skillet or frying pan. Set the pan over medium-high heat. This allows the fat to render slowly out of the chicken and will result in crispy skin.
- Once the chicken is golden brown and crisp, turn over and cook for another 3-5 minutes on the other side until golden brown.
- Remove the chicken from the pan and set aside.
- Add the butter then fry the garlic in the butter and chicken fat left in the pan until fragrant. Add the wine and lemon juice. Scrape any sticky bits off the bottom of the pan. Place the chicken back into the sauce then reduce the heat and allow to simmer and cook for another 15-20 minutes, topping up the cooking liquid with water or chicken stock if the pan becomes dry. The chicken is cooked when it reaches 73°C/165°F on a meat thermometer.
- Season the chicken and sauce to taste then serve with the pan sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(depending on the size of the chicken thighs)
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 2g | 1% |
| Protein | 29g | 58% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 143mg | 48% |
| Sodium | 524mg | 22% |
| Potassium | 383mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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