Description
Skillet Lemon Rosemary Chicken is a flavorful dish featuring bone-in, skin-on chicken thighs marinated in a fragrant blend of fresh rosemary, lemon zest, garlic, and kosher salt. The chicken is seared to a golden brown in a hot cast iron skillet, then finished in the oven with shallots and garlic cloves to develop a tender, juicy, and aromatic meal perfect for serving with rice, pasta, or greens.
Ingredients
Scale
Herb Rub
- 2 tablespoons fresh rosemary, chopped
- Zest of one lemon (1 to 2 teaspoons)
- 3 cloves garlic, roughly chopped
- 2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
Chicken and Cooking
- 2 to 2 1/2 pounds bone-in, skin-on chicken thighs (about 6 pieces)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic, peeled and crushed
- 3 or more shallots, peeled and halved (optional, can use 1/2-inch thick wedges of red onion, or skip)
Instructions
- Prepare Herb Rub: Place the rosemary, lemon zest, chopped garlic, kosher salt, and ground black pepper in a mini-chopper and pulse until finely ground. If you don’t have a mini-chopper, mince the rosemary and garlic finely, then mix with the salt, pepper, and lemon zest. Add 1 tablespoon of extra virgin olive oil and pulse or stir to combine evenly.
- Marinate Chicken: Put the chicken thighs in a non-reactive bowl and rub the rosemary lemon herb mixture all over each piece. Arrange the thighs skin-side down and sprinkle with 2 tablespoons of lemon juice. Let the chicken marinate at room temperature for 1 hour or cover and refrigerate for several hours or overnight. If refrigerated, allow them to sit at room temperature for 1 hour before cooking.
- Sear Chicken: Preheat a 10 to 12-inch cast iron or oven-proof skillet over medium-high to high heat. Add 2 tablespoons of extra virgin olive oil and heat until shimmering. Pat the chicken thighs dry with paper towels to ensure a good sear. Place the thighs skin-side down in the skillet without crowding, sear for 3 to 5 minutes without moving until the skin is nicely browned and crispy.
- Prepare for Oven: Flip the chicken thighs skin-side up and remove the skillet from heat. Tuck the crushed garlic cloves and the shallots (or onion wedges if using) between the thighs in the skillet.
- Finish Cooking in Oven: Transfer the skillet to a preheated oven and bake for 20 minutes or until the internal temperature of the chicken thighs reaches 170°F, indicating they are cooked through and juicy.
- Handle Safety Tip: To avoid burns, cool the hot skillet handle quickly by rubbing an ice cube on it. Always use a pot holder when handling the skillet to prevent accidental burns.
- Serve: Serve the finished lemon rosemary chicken with your choice of sides such as rice, pasta, bread, potatoes, or on a bed of baby arugula or spinach for a low-carb option.
Notes
- Easy to prepare and full of fresh flavors from lemon and rosemary.
- Marinating the chicken enhances flavor and tenderness.
- Using bone-in, skin-on chicken thighs ensures juicy, flavorful meat.
- Be cautious of the hot skillet handle to prevent burns.
- Optional shallots add a sweet, aromatic complement to the chicken.
- Try pairing with light sides like greens for a balanced meal.
Nutrition
- Serving Size: 1 serving (approx. 1.5 thighs)
- Calories: 738 kcal
- Sugar: 4 g
- Sodium: 1131 mg
- Fat: 49 g
- Saturated Fat: 13 g
- Unsaturated Fat: 36 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 68 g
- Cholesterol: 363 mg
