Pan Roasted Lemon Garlic Chicken
Easy to make and full of flavor, these Pan Roasted Lemon Garlic Chicken Thighs have a crispy skin on the outside, and the most tender, juicy meat inside.
Servings: 6 servings
Ingredients
Chicken
- 2 pounds bone-in skin-on chicken thighs about 6-8 thighs
- 1 cup low-sodium chicken broth
- 1/4 cup lemon juice + 2 tsp lemon zest
- 2 sprigs of rosemary
- 3 garlic cloves minced
Marinade
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary or 2 teaspoons dried
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
Instructions
- Combine marinade ingredients in a small bowl. Place chicken in one gallon zippered bag and our the marinade over the chicken. Refrigerate for 30 minutes to an hour. (If you're in a hurry, you can reduce marinade time as needed).
- When ready to cook, preheat oven to 400 degrees F.
- Whisk together 1 cup chicken broth, 1/4 cup lemon juice, and minced garlic and set aside.
- Heat 2 tablespoons of olive oil in a large, heavy bottomed skillet (cast iron is preferred) over medium high heat. Add chicken, skin side down, and sear until both sides are nice and browned, about 3 minutes per side.
- Pour chicken broth mixture around the chicken into the pan and add rosemary sprigs between the chicken pieces. Do not pour over the chicken, just around it.
- Roast chicken in the preheated oven for about 25 minutes, until juices are clear.
- Serve immediately.
Nutrition
Serving: 1chicken thigh | Calories: 379kcal | Carbohydrates: 4g | Protein: 22g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 126mg | Sodium: 500mg | Potassium: 338mg | Fiber: 1g | Sugar: 1g | Vitamin A: 111IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
