Lemon-Rosemary Chicken Thighs

  • Ready in 34m

  • Serves 6

  • 325 calories

  • 1.07g carbs

You can never have too many main course recipes, so give Lemon-Rosemary Chicken Thighs a try. This recipe serves 6 and costs 81 cents per serving. Watching your figure? This caveman, gluten free, dairy free, and primal recipe has 326 calories, 21g of protein, and 26g of fat per serving. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up salt and pepper, rosemary, lemon juice, and a few other things to make it today. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes about 34 minutes.

6 ingredients

  1. 2 lb bone-in skin-on chicken thighs
  2. 1 tbsp fresh rosemary
  3. 1 garlic clove
  4. 3 tbsps lemon juice
  5. 2 tbsps olive oil
  6. 6 servings salt and pepper

Instructions

  1. Preheat broiler. Rinse chicken thighs; pat dry. Arrange thighs, skin side down, on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic.
  2. Brush 1/3 of mixture over chicken and sprinkle with salt and pepper. Broil 4 to 6 inches from heat until lightly browned, about 7 minutes.
  3. Using tongs, turn chicken thighs skin side up.
  4. Brush 1/3 of lemon-juice mixture over skin and sprinkle with salt and pepper. Broil until thighs are browned, about 7 minutes.
  5. Turn off broiler and set oven to 450F.
  6. Brush final 1/3 of lemon-juice mixture over chicken (discard any leftover lemon-juice mixture) and return pan to oven.
  7. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10 minutes.
  8. Serve hot.
Lemon-Rosemary Chicken Thighs

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