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a wide cast-iron skillet of golden lemon rosemary chicken thighs with caramelized lemon slices, fresh rosemary sprigs, and glossy pan juices, on a wooden table, warm natural light, shallow depth of field, landscape orientation

Lemon Rosemary Chicken

Chicken thighs are seared until golden and then roasted in the same pan with garlic, lemon, and fresh rosemary for a deliciously aromatic one-pan dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 6 bone-in chicken thighs
  • 3 tbsp olive oil
  • 2 lemons one juiced, one sliced
  • 4 cloves garlic minced
  • 2 tbsp fresh rosemary chopped
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup chicken broth

Method
 

  1. Preheat the oven to 400°F and pat the chicken thighs dry.
  2. Rub the chicken with olive oil, salt, pepper, garlic, and rosemary.
  3. Sear the thighs skin-side down in an ovenproof skillet over medium-high heat until golden.
  4. Flip the chicken and add the lemon juice, lemon slices, and chicken broth to the pan.
  5. Transfer the skillet to the oven and roast for 25 minutes until cooked through.
  6. Spoon the pan juices over the chicken before serving.

Notes

Searing the skin first gives you that irresistible crispy edge.