Lemon Rosemary Braised Chicken Thighs

Name: Lemon Rosemary Braised Chicken Thighs
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 to 8 servings
Ingredients: 3 lbs bone-in chicken thighs; 2 Tbsp avocado oil; 1/4 cup fresh lemon juice; 1 tsp lemon zest; 1 1/2 Tbsp fresh Rosemary; 2 tsp ground ginger; 1 tsp paprika; 1/2 tsp sea salt; 1 whole lemon

User Reviews

4.4

102 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
6 to 8 servings
Calories
300 kcal
Course
Main Course
Cuisine
American

Lemon Rosemary Braised Chicken Thighs

Tyler Espinosa

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Lemon Rosemary Braised Chicken Thighs are easy to make and are paleo, whole30 and keto

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Ingredients

Servings

3 lbs bone-in chicken thighs
2 Tbsp avocado oil
1/4 cup fresh lemon juice
1 tsp lemon zest
1 1/2 Tbsp fresh Rosemary chopped
2 tsp ground ginger
1 tsp paprika
1/2 tsp sea salt to taste
1 whole lemon sliced

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Instructions

Add all ingredients for the chicken except for the lemon slices to a zip lock bag and shake well. Seal and refrigerate to marinate for at least 20 minutes, up to 12 hours.
Preheat the oven to 350 degrees F.
Heat a large cast iron skillet over medium-high heat and add just enough oil to lightly coat the surface.
Once hot, place chicken on the surface skin-side down and sear 3 to 5 minutes, until skin is golden-brown and appears crispy. Flip to the other side and cook an additional 3 to 5 minutes. Transfer chicken to a plate and repeat for remaining chicken.
Once all chicken has been browned, transfer all of it back to the skillet including the juices from the marinade. Arrange lemon slices on top of chicken, cover the skillet with foil, and transfer to the preheated oven. Bake 30 to 40 minutes, until chicken is cooked through.
Serve with your choice of side dishes.