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4.4 from 102 votes

Lemon Rosemary Braised Chicken Thighs

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

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

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 chopped
  • 2 tsp ground ginger
  • 1 tsp paprika
  • 1/2 tsp sea salt to taste
  • 1 whole lemon sliced

Instructions

    Cup of Yum
  1. 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.
  2. Preheat the oven to 350 degrees F.
  3. Heat a large cast iron skillet over medium-high heat and add just enough oil to lightly coat the surface.
  4. 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.
  5. 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.
  6. Serve with your choice of side dishes.

Nutrition Information

Serving 1of 8 Calories 300kcal (15%) Protein 27g (54%) Fat 20g (31%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 300

% Daily Value*

Serving 1of 8
Calories 300kcal 15%
Protein 27g 54%
Fat 20g 31%

* Percent Daily Values are based on a 2,000 calorie diet.