Lemon Rosemary Chicken Thighs
An easy, delicious and budget-friendly dinner perfect for any night of the week!
Servings 5
Ingredients
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ¾ teaspoon black pepper freshly ground
- 4 to 6 chicken thighs bone-in, skin-on and excess skin trimmed
- 1 tablespoon olive oil
- 2 teaspoons dried rosemary leaves
- 1 tablespoon grated lemon zest from 1 medium to large lemon
- Fresh rosemary sprigs and/or sliced lemon optional garnish
Instructions
- Preheat your oven to 425 degrees F.
- Combine garlic powder, salt and pepper in a small bowl.
- Pat skin side of chicken dry with paper towels.
- Season chicken with garlic powder mixture on both sides.
- Heat olive oil over medium high heat in a large cast iron or oven-proof skillet. Place chicken skin-side down and sear until golden brown, approximately 2 to 3 minutes per side. Use a splatter screen if you have one.
- Carefully remove from heat (be sure to use an oven mitt) and allow the grease to settle for about a minute. Sprinkle evenly with rosemary and lemon zest.
- Carefully transfer to preheated oven and bake for 25 minutes, or until chicken is no longer pink, juices run clear and internal temperature is 165 degrees F (bake time will depend upon size of thighs).
- Allow chicken to rest for about 5 minutes before serving.
- Garnish with fresh rosemary sprigs and/or lemon slices, if desired.
Notes
- Lemon pepper can be substituted for black pepper for a more robust lemon flavor.
- Bake time depends upon size of chicken thighs - my thighs were 6 to 7 ounces each and required 25 minutes after searing.
- If using fresh chopped rosemary instead of dried, use approximately 2 tablespoons.
- Foodsafety.gov recommends a minimum internal temperature of 165 degrees F for poultry.