Name: Golden-Crispy Lemon-Rosemary Chicken Thighs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 teaspoon garlic powder; 1 lemon, zested and juiced; 1 teaspoon kosher salt; 1 tablespoon vegetable oil; 1/2 teaspoon freshly ground black pepper; 8 skin-on, bone-in chicken thighs; 1 tablespoon chopped fresh rosemary

Lemon Chicken

Can I use other types of meat instead of chicken?

What ingredients do I need to make Lemon Chicken?

How do I prepare the chicken for Lemon Chicken?

What is the best way to cook Lemon Chicken?

How do I know when the chicken is fully cooked?

What can I do if the Lemon Chicken is too dry?

How should I store leftover Lemon Chicken?

What are some tips for making the best Lemon Chicken?

How can I make Lemon Chicken gluten-free?

Savor the delightful combination of lemon, garlic, and rosemary flavors in these Golden-Crispy Lemon-Rosemary Chicken Thighs. Cooked in a cast-iron skillet, these chicken thighs boast a fabulously golden, crisp skin that will leave your taste buds wanting more.

Keto

Low Carb

Gluten Free

Lactose Free

Seasonings

gram

garlic powder

Fresh Fruit

lemon

Coarse Salt

Oils

milliliter

vegetable oil

black pepper

Poultry

chicken thigh

Fresh Vegetables

fresh rosemary

Vitamin A

Vitamins

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Lemon-Rosemary Chicken Linguine

Golden-Crispy Lemon-Rosemary Chicken Thighs

Baking Goods

Produce

Meat & Seafood

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In a small bowl, combine the kosher salt, freshly ground black pepper, garlic powder, lemon zest, and chopped fresh rosemary.

Add the lemon juice to the seasoning mixture and mix to create a paste.

Rub the seasoning paste evenly onto both sides of the chicken thighs.

Heat the vegetable oil in a large cast-iron skillet over high heat until hot but not smoking.

Place the chicken thighs, skin side down, and cook for 2 minutes.

Reduce the heat to medium-high and continue cooking the chicken with the skin side down until the fat renders and it is golden brown, about 5 minutes.

Transfer the skillet to the preheated oven and cook for 6 minutes with the skin side down.

Flip the chicken thighs so the skin side is facing up, and cook until the skin is crisp and a thermometer inserted into the thickest part of the chicken thigh registers at least 165°F, approximately 5 more minutes.

Remove the skillet from the oven, transfer the chicken thighs to a plate, and let rest for 5 minutes before serving.

Golden-Crispy Lemon-Rosemary Chicken Thighs

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