Quick and Tasty Chicken Thigh Recipes: Lemon Chicken Thighs with Rosemary
Serves 435 mins prep55 mins cook
Juicy boneless, skinless chicken thighs roasted with lemon and chili is an easy one-pan dinner. Serve with orzo pasta and sauteed broccolini for a tasty meal.
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What you need
Instructions
2 Arrange oven rack six inches from heat source and preheat the broiler. 0 Grate the zest of one lemon into a large bowl, then slice in half and squeeze the juice into the bowl (You should have enough juice to make a ¼ cup. If not, use the other lemon to get that amount). Cut the other lemon in half and slice it into thin half moons. 1 Add the salt, 2 tablespoons of the olive oil, chili pepper, garlic and herbs to the bowl and whisk together. Put the chicken in the bowl, turning the pieces around to coat in the marinade. 3 Heat a cast-iron (or other heavy oven-proof) skillet large enough to hold the chicken without crowding over medium-high heat on the stovetop. When the pan is hot, add the remaining 2 tablespoons olive oil and the chicken pieces, reserving the marinade. 4 Cook 5-7 minutes, or until the chicken begins to brown. Turn the chicken pieces over with a pair of tongs. Pour the remaining marinade over the chicken, tuck the lemon slices in and around the chicken. Place the pan under the broiler. Cook until the chicken is firm and golden and lemon slices begin to brown, 5-7 more minutes. 5 Transfer the chicken to a serving dish, pour the pan juices over and serve.View original recipe