Zesty Rosemary Lemon Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 3 tablespoons olive oil - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) - 2 cloves garlic, minced - Zest of 1 lemon - Juice of 1 lemon - 1 teaspoon honey - Salt and black pepper to taste - Lemon slices for garnish - Fresh rosemary sprigs for garnish To make Rosemary Lemon Chicken Thighs, you need a few key ingredients. The chicken thighs give you rich flavor and crisp skin. Olive oil helps to keep the chicken moist while adding great taste. You can use fresh or dried rosemary, but I love fresh for its strong aroma. For the marinade, garlic brings a nice kick. Lemon zest and juice add brightness and freshness. Honey balances the tartness of the lemon, making it perfect. You will also need salt and black pepper to season the chicken. Lemon slices and fresh rosemary sprigs make a beautiful garnish when serving. This mix of simple ingredients makes a dish that feels gourmet yet easy to prepare. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This temperature is key. It ensures the chicken cooks evenly and becomes juicy. A hot oven gives the skin that crispy finish we all love. In a small bowl, mix 3 tablespoons of olive oil, 2 minced garlic cloves, and 1 tablespoon of chopped rosemary. Add the zest and juice of 1 lemon, 1 teaspoon of honey, and salt and black pepper. Whisk these ingredients together until they blend well. This marinade brings out great flavors in the chicken. Take 4 bone-in, skin-on chicken thighs. Place them in a large zip-top bag or a bowl. Pour the marinade over the chicken. Make sure every piece is well coated. Seal the bag or cover the bowl. Refrigerate for at least 30 minutes. For more flavor, you can marinate for up to 2 hours. Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, remove the chicken from the marinade, but save the marinade. Place the chicken skin-side down in the skillet. Sear for about 5-7 minutes. You want the skin to turn golden and crispy. Flip the chicken thighs over. Pour the reserved marinade on top. Now transfer the skillet to your preheated oven. Bake for 25-30 minutes. The chicken is done when juices run clear. Use a meat thermometer to check for 165°F (75°C) inside. Once baked, take the skillet out of the oven. Let the chicken rest for 5 minutes. This helps keep it juicy. Garnish with lemon slices and fresh rosemary sprigs before serving. Enjoy your flavorful dinner! To get the best flavor, marinate the chicken for at least 30 minutes. If you have more time, marinate for up to 2 hours. This longer time allows the chicken to soak up all the tasty ingredients. You want the garlic, lemon, and rosemary to work their magic. You can cook the chicken thighs in two ways: stovetop or oven baking. When using the stovetop, start by searing the chicken skin-side down for a crispy finish. After that, bake it in the oven to finish cooking. If you only bake, the skin may not get as crispy. Use an oven-safe skillet for easy cooking. If you need a gluten-free option, use gluten-free soy sauce instead of regular soy sauce in the marinade. For a low-sodium version, cut back on the salt. You can also skip the honey if you want to reduce sugar. This dish can still taste great with these changes! Pro Tips Marination Time: For the best flavor, let the chicken marinate for at least 1 hour. If you have more time, marinate it overnight for an even deeper taste. Crispy Skin: Ensure your skillet is hot enough before adding the chicken to achieve a perfectly crispy skin. Avoid moving the chicken too soon to allow it to sear properly. Check the Temperature: Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (75°C) for safe consumption. Resting Time: Let the chicken rest for at least 5 minutes after baking. This allows the juices to redistribute, keeping the meat moist and flavorful. {{image_2}} You can switch up the herbs to change the flavor. Thyme, oregano, or sage work well with chicken thighs. Mix and match to find your favorite. Fresh herbs give a bright taste, while dried herbs are handy when fresh is not available. Just remember, use less of dried herbs. One teaspoon of dried equals one tablespoon of fresh. Lemon is great, but don't stop there! Try using limes or oranges instead. Each fruit adds a unique twist. Lime brings a sharp taste, while orange gives a sweet touch. You can mix different zests too. A blend of lemon and lime zest creates a refreshing kick. You can grill or bake these chicken thighs. Grilling adds a smoky flavor and crispy skin. It’s also quick and fun! Baking, on the other hand, keeps the meat juicy and tender. If you grill, marinate the chicken first for extra flavor. If you bake, make sure to use an oven-safe skillet for easy cooking. Both methods yield delicious results. Choose what fits your style! After enjoying your rosemary lemon chicken thighs, store any leftovers in the right way. First, let the chicken cool to room temperature. Then, place the chicken in an airtight container. You want to cover it well to keep moisture in. This helps keep the chicken juicy. For longer storage, you can freeze the chicken. Wrap it tightly in plastic wrap, then place it in a freezer bag. Make sure to squeeze out as much air as possible. This will help prevent freezer burn. When it’s time to enjoy your leftovers, you need to reheat them safely. The best way is to use the oven. Preheat your oven to 350°F (175°C). Place the chicken thighs in a baking dish. Add a splash of broth or water to keep them moist. Cover the dish with foil. Heat for about 15-20 minutes, or until warm. You can also use the microwave. Place the chicken on a microwave-safe plate. Cover it with a damp paper towel to keep moisture. Heat in short bursts until warm, checking often. Properly stored, your rosemary lemon chicken thighs last a few days in the fridge. You can keep them for 3-4 days. If you freeze them, they can last up to 3 months. Always check for any off smells or changes in texture before eating. This helps ensure your meal is safe and tasty. Enjoy the flavors fresh and vibrant! Yes, you can use chicken breast. Chicken thighs have more fat, making them juicier. Breasts cook faster and can dry out. If using breasts, reduce cooking time to avoid dryness. Absolutely! You can marinate the chicken a day in advance. Store it in the fridge. This allows the flavors to soak in well. When ready, just sear and bake as directed. Many sides pair nicely with this dish. Consider serving it with: - Roasted vegetables - Garlic mashed potatoes - Steamed green beans - Couscous or rice These sides complement the chicken's flavors well. In this post, we covered how to make flavorful Rosemary Lemon Chicken Thighs. We discussed key ingredients like chicken, olive oil, and seasonings. The marinade is crucial for great taste, and I shared clear steps for cooking. Remember, marinating enhances flavor, and baking gives a juicy result. Try different herbs or citrus for variety. Store any leftovers correctly to maintain freshness. Enjoy this dish with your favorite sides and make it your own. Cooking can be fun and easy!$

Zesty Rosemary Lemon Chicken Thighs

A flavorful dish featuring marinated chicken thighs with a zesty lemon and rosemary flavor.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine American

Servings 4

Ingredients

4 pieces bone-in, skin-on chicken thighs
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 teaspoon dried rosemary
1 piece lemon zest
1 piece lemon juice
1 teaspoon honey
to taste salt
to taste black pepper
as needed lemon slices for garnish
as needed fresh rosemary sprigs for garnish

Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, honey, salt, and black pepper until well combined.
Place the chicken thighs in a large zip-top bag or a bowl. Pour the marinade over the chicken, ensuring it's well coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes (up to 2 hours for more flavor).
In a large oven-safe skillet over medium-high heat, add a drizzle of olive oil. Once hot, remove the chicken from the marinade (reserving the marinade) and place skin-side down in the skillet. Sear for about 5-7 minutes until the skin is golden and crispy.
Flip the chicken thighs and pour the reserved marinade over them. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and juices run clear (internal temperature should reach 165°F/75°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with lemon slices and fresh rosemary sprigs before serving.

Notes

For best flavor, marinate the chicken for up to 2 hours.

Keyword chicken, dinner, lemon, marinated, rosemary