Super Lemon Rosemary Chicken

Elevate your weeknight dinner with this Super Lemon Rosemary Chicken, a recipe that combines succulent, crispy-skinned chicken thighs with the bright, zesty flavor of lemon and the earthy aroma of fresh rosemary. This one-pan wonder features a rich, buttery pan sauce infused with garlic, honey, and chicken broth, making it irresistibly flavorful yet simple to prepare. Searing the chicken locks in its juices, while roasting it with lemon slices and herbs ensures every bite is tender and aromatic. Ready in under an hour, this dish pairs beautifully with roasted vegetables, fluffy rice, or hearty crusty bread for a satisfying meal. Perfect for busy nights or special occasions, this recipe is a delightful blend of tangy, savory, and herbaceous notes that will have everyone asking for seconds.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Bone-in, skin-on chicken thighs
• 2 sprigs Fresh rosemary
• 2 whole Lemon
• 4 pieces Garlic (cloves)
• 3 tablespoons Olive oil
• 1 tablespoon Honey
• 1 teaspoon Sea salt
• 0.5 teaspoons Black pepper
• 0.25 cups Chicken broth
• 1 tablespoon Unsalted butter
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the chicken thighs dry with paper towels and season them generously with sea salt and black pepper on both sides.

Step 3

Zest one of the lemons and set the zest aside. Then juice the same lemon and cut the second lemon into thin slices.

Step 4

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.

Step 5

Once the oil is hot, place the chicken thighs skin-side down in the skillet. Sear for 5–6 minutes until the skin is golden brown and crispy. Flip and sear the other side for 2–3 minutes. Remove the chicken from the skillet and set it aside.

Step 6

Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the garlic cloves (smashed with the side of a knife) and sauté for 1–2 minutes until fragrant.

Step 7

Add the lemon juice, honey, chicken broth, and butter to the skillet. Stir until the butter is melted and the mixture is well combined.

Step 8

Stir in the lemon zest and place the rosemary sprigs and lemon slices into the skillet.

Step 9

Nestle the chicken thighs back into the skillet, skin-side up. Spoon some of the sauce over the chicken.

Step 10

Transfer the skillet to the preheated oven and roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 11

Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with freshly chopped parsley if desired.

Step 12

Serve hot with the pan sauce drizzled over the top. Pair with a side of roasted vegetables, rice, or crusty bread for a complete meal.

Nutrition Facts

Serving size	(703.1g)

Amount per serving	% Daily Value*
Calories	1759.1

Total Fat 145.2g	0%
Saturated Fat 35.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 486mg	0%
Sodium 631.9mg	0%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.3g	0%
Total Sugars 0.1g
Protein 108.9g	0%

Vitamin D 0IU	0%
Calcium 76.2mg	0%
Iron 6.1mg	0%
Potassium 1403.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.8%

Protein: 24.9%

Carbs: 0.2%