Mediterranean Diet Lemon Rosemary Chicken Thigh
Infuse your dinner table with rustic, Mediterranean charm with this Lemon Rosemary Chicken Thigh recipe, a perfect blend of hearty and refreshing flavors. Featuring tender, golden-crisp bone-in chicken thighs marinated in olive oil, fresh lemon zest, garlic, and aromatic rosemary, this dish is roasted to perfection in a savory chicken broth. The zesty brightness of lemon pairs beautifully with the woodsy fragrance of rosemary, creating a perfectly balanced yet simple meal that’s both nutritious and delicious. Ready in under an hour, this Mediterranean diet-inspired recipe is ideal for busy weeknights or an elegant dinner party centerpiece. Serve with the rich pan juices for extra flavor, and garnish with fresh rosemary for a stunning presentation that’s as vibrant as it is satisfying.
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Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 large lemon
- 3 sprigs fresh rosemary
- 4 cloves garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 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. This will help them crisp up nicely.
Step 3
Zest the lemon and then cut it in half. Slice one half into thin rounds and squeeze the juice from the other half into a bowl.
Step 4
Mince the garlic cloves.
Step 5
In a mixing bowl, combine olive oil, lemon zest and juice, minced garlic, salt, and black pepper. Whisk until well mixed.
Step 6
Add the chicken thighs to the bowl and thoroughly coat them with the marinade. Let them marinate for at least 10 minutes.
Step 7
Heat an oven-proof skillet over medium-high heat. Add 1 tablespoon of olive oil.
Step 8
Once the oil is hot, place the chicken thighs in the skillet, skin-side down. Sear for 5-7 minutes until the skin is golden brown and crispy.
Step 9
Flip the chicken thighs over and add the lemon slices, fresh rosemary sprigs, and chicken broth to the skillet.
Step 10
Transfer the skillet to the preheated oven and roast for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 11
Remove from the oven and let the chicken rest for 5 minutes before serving.
Step 12
Serve the chicken with the pan juices and lemon slices, and garnish with additional rosemary if desired.
Nutrition Facts
| Serving size | (854.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1804.6 |
| Total Fat 145.4g | 0% |
| Saturated Fat 36.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 486mg | 0% |
| Sodium 3134.2mg | 0% |
| Total Carbohydrate 12.3g | 0% |
| Dietary Fiber 2.9g | 0% |
| Total Sugars 2.0g | |
| Protein 111.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 122.8mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 1608.5mg | 0% |
Source of Calories