Low Fat Lemon Rosemary Chicken Thigh
Experience a burst of fresh, zesty flavors with this Low Fat Lemon Rosemary Chicken Thigh recipe—perfect for a healthy and satisfying weeknight dinner. Marinated in a fragrant blend of lemon juice, fresh rosemary, and garlic, these tender, boneless, skinless chicken thighs are seared to golden perfection before being oven-baked with a splash of low sodium chicken broth for ultimate juiciness. With only 15 minutes of prep time and wholesome ingredients like extra virgin olive oil and zesty lemon slices, this dish is low in fat yet high in flavor. It's a crowd-pleaser that's versatile enough to serve with roasted vegetables, a light salad, or fluffy quinoa. Whether you're looking to eat healthier or simply enjoy a vibrant, herbaceous meal, this recipe checks all the boxes for a nutrient-packed and delicious dinner!
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Ingredients
- 6 boneless, skinless chicken thighs
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup low sodium chicken broth
- 6 lemon slices
Directions
Step 1
Begin by preparing the marinade. In a medium bowl, mix together lemon juice, lemon zest, minced garlic, chopped fresh rosemary, olive oil, salt, and black pepper.
Step 2
Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken and coat each piece thoroughly. Seal the bag or cover the dish, and let it marinate for at least 1 hour in the refrigerator, but ideally overnight for maximum flavor.
Step 3
Preheat your oven to 375°F (190°C).
Step 4
In a large ovenproof skillet, heat a small amount of olive oil over medium heat. Remove the chicken thighs from the marinade, shaking off any excess liquid.
Step 5
Sear the chicken thighs in the hot skillet for about 4-5 minutes on each side until they are golden brown. You might need to do this in batches depending on the size of your skillet.
Step 6
Once all the chicken is seared, return them all to the skillet if previously removed. Add the low sodium chicken broth to the skillet and top each thigh with a lemon slice.
Step 7
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Step 8
Remove the chicken from the oven and let it rest for a few minutes before serving. Serve with additional lemon wedges and garnish with fresh rosemary if desired.
Nutrition Facts
| Serving size | (876.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1436.5 |
| Total Fat 80.4g | 0% |
| Saturated Fat 20.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 750mg | 0% |
| Sodium 3169.3mg | 0% |
| Total Carbohydrate 15.9g | 0% |
| Dietary Fiber 3.9g | 0% |
| Total Sugars 3.3g | |
| Protein 159.5g | 0% |
| Vitamin D 42IU | 0% |
| Calcium 140.8mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 1753.9mg | 0% |
Source of Calories