Crispy Rosemary Chicken
Transform your weeknight dinner routine with this irresistible Crispy Rosemary Chicken recipe! Featuring golden-brown, perfectly seasoned chicken thighs infused with the earthy aroma of fresh rosemary and the zesty brightness of lemon juice, this dish is a celebration of simple yet bold flavors. Pan-seared to achieve a beautifully crispy skin, the chicken is then oven-roasted to juicy perfection in a tangy, herbaceous garlic-butter sauce made right in the same skillet. With just 15 minutes of prep and a total cook time of under an hour, this one-pan masterpiece is ideal for busy evenings yet elegant enough for entertaining. Serve it alongside creamy mashed potatoes, roasted vegetables, or a crisp green salad for a comforting meal that's sure to impress. Whether you're craving a robust flavor profile or foolproof cooking simplicity, this rosemary-infused chicken delivers it all.
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Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 4 sprigs fresh rosemary sprigs
- 4 cloves garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- 0.5 cup chicken broth
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Pat the chicken thighs dry with paper towels to ensure crispy skin. Season generously with sea salt and freshly ground black pepper on both sides.
Step 3
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in the skillet. Cook for 5-7 minutes, or until the skin is golden brown and crispy. Flip the chicken and cook for another 2 minutes on the other side.
Step 4
Remove the chicken from the skillet temporarily and set aside. Discard excess grease in the skillet, leaving about 1 tablespoon behind.
Step 5
Lower the heat to medium and add the minced garlic to the skillet. Sauté for 1 minute until fragrant, being careful not to burn it.
Step 6
Add the fresh rosemary sprigs, chicken broth, lemon juice, and the remaining tablespoon of olive oil. Stir to combine.
Step 7
Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken to coat.
Step 8
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C).
Step 9
Remove the skillet from the oven. Add the unsalted butter to the pan sauce and gently stir to create a glossy finish.
Step 10
Serve the crispy rosemary chicken immediately, drizzled with the pan sauce. Pair with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.
Nutrition Facts
| Serving size | (1142.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2503.4 |
| Total Fat 205.6g | 0% |
| Saturated Fat 60.1g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 791mg | 0% |
| Sodium 3347.7mg | 0% |
| Total Carbohydrate 8.1g | 0% |
| Dietary Fiber 1.2g | 0% |
| Total Sugars 1.0g | |
| Protein 164.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 146.6mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 1861.1mg | 0% |
Source of Calories