Rosemary Lemon Chicken

Infused with the vibrant flavors of fresh rosemary, zesty lemon, and a hint of sweetness from honey, this Rosemary Lemon Chicken recipe is a showstopper for any dinner table. Featuring crispy, golden-brown chicken thighs cooked in a rich garlicky sauce, this dish perfectly balances savory and tangy notes. The chicken is oven-baked to tender perfection alongside thin lemon slices and aromatic rosemary sprigs, creating a dish that smells as wonderful as it tastes. With a quick prep time of just 15 minutes and minimal cleanup thanks to the single-skillet method, this recipe is both elegant and weeknight-friendly. Pair it with roasted vegetables or fluffy rice, and you’ve got a wholesome, restaurant-quality meal to impress family and friends. Perfect for those seeking flavorful lemon chicken recipes or easy rosemary-infused dishes!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 3 sprigs Fresh rosemary
• 2 whole Lemons
• 4 cloves Garlic cloves
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Chicken broth
• 1 tablespoon Honey
• 1 teaspoon Paprika

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, and paprika.

Step 3

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

Step 4

Place the chicken thighs skin-side down into the skillet and cook for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 3 minutes. Remove from the skillet and set aside.

Step 5

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.

Step 6

Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Step 7

Deglaze the skillet by pouring in the chicken broth and scraping up any browned bits from the bottom.

Step 8

Stir in the juice of 1 lemon, honey, and 2 rosemary sprigs. Let the mixture simmer for 3 minutes.

Step 9

Return the chicken to the skillet, skin-side up, and spoon some of the sauce over the top.

Step 10

Slice the second lemon into thin rounds and tuck them around the chicken in the skillet. Garnish with the remaining rosemary sprig.

Step 11

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

Step 12

Remove from the oven and let the chicken rest for 5 minutes. Serve warm with the sauce spooned over the top, alongside your favorite sides like roasted vegetables or rice.

Nutrition Facts

Serving size	1344.6 grams (1344.6g)

Amount per serving	% Daily Value*
Calories	2407

Total Fat 182.20g	234%
Saturated Fat 46.20g	231%
Polyunsaturated Fat 4.00g
Cholesterol 729mg	243%
Sodium 3661mg	159%
Total Carbohydrate 36.30g	13%
Dietary Fiber 5.30g	19%
Total Sugars 20.90g
Protein 168.00g	336%

Vitamin D 0IU	0%
Calcium 189mg	14%
Iron 11mg	63%
Potassium 2170mg	46%

*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: 66.7%

Protein: 27.4%

Carbs: 5.9%