Lemon rosemary chicken


This lemon rosemary chicken recipe can be prepared for two people. It’s perfect for date night!

4 large chicken thighs, bone-in, skin-on
3 tablespoons olive oil
1 tablespoon rosemary, dried
1 lemon, sliced
1 teaspoon salt
1 teaspoon black pepper

1. Place the chicken thighs in a dish. Drizzle over the olive oil, rosemary, lemon slices, salt and pepper. Cover and let marinate in the refrigerator for at least 30 minutes. This can be done up to 4 hours in advance.
2. Preheat the oven to 350F and have a small 8 x 8 baking dish ready. Preheat a cast-iron pan over medium high heat. When hot, drain each chicken breast of excess oil, and place the chicken thigh in the pan, skin side down. It’s fine to sear the lemon slices with the chicken.
3. Once the chicken is golden brown (4-5 minutes), flip it and sear it on the other side. Once both sides are brown, move the chicken thighs to the baking dish.
4. Bake for 20 minutes. Test the temperature in the deepest part of the thigh with a food thermometer – it should be 165� F. If it isn’t, return it to the oven for 3 minutes intervals, and re-test.
5. Let rest for 5minutes before serving.

Cooking Method: Baked
Cuisine: Gluten Free
Category: Dinner
Recipe Yields: 2 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes

Serving Size: 1 serving
Servings Per Recipe: 2
Calories: 599
Calories from Fat: 348
Total Fat: 44g | 67%
Saturated Fat: 8g | 38%
Sodium: 1846mg | 77%
Total Carbohydrate: 2g | 1%
Dietary Fiber: 1g | 1%
Sugars: 0g
Protein 40g | 80%
*Percent Daily Value is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.”