Lemon Rosemary Chicken Thighs

If you're looking to up your chicken game, this is the recipe for you. This
lemon rosemary chicken is flavourful, juicy and quite easy to make.

Servings: 6 people

Author: Lorena Salinas from Cravings Journal

Prep Time:
15 minutes

Cook Time:
1 hour

Total Time:
1 hour, 15 minutes

Main Course Main

Lemon Chicken Thighs roasted Rosemary oven-baked

Instructions

1 I like my chicken thighs without skin, but you can keep them on if you prefer.
Mix the chicken with the lemon, salt and pepper and marinate for 1 hour or 2
hours tops.
2 Preheat a pan to medium-high heat.
3 Add about a teaspoon of butter and a teaspoon of olive oil and add enough
chicken thighs to cover the base of the pan; don't overcrowd it. Let it sear on
that side without moving it around for 2-3 minutes. Flip and repeat.
4 Remove the thighs from the pan and into the baking dish where they'll be going
into the oven. Repeat with the rest of the chicken thighs.
5 In the same pan, add the onion, lemon zest and rosemary and sautée for 3-4
minutes over medium heat. If needed, add more fat.
6 Add the garlic and stir for a minute to cook.
7 Add the white wine and let it reduce until it thickens slightly. Season with
salt and pepper.
8 Pour the sauce over the chicken and bake at 180℃/350℉ for 30-40min or until the
centre of the thighs reach 73℃/164℉.
9 Serve hot over rice, with a fresh salad or mashed potatoes.