Description

Skillet Lemon Rosemary Chicken features bone-in, skin-on chicken thighs rubbed with a fragrant blend of fresh rosemary, lemon zest, garlic, and kosher salt. The chicken is marinated to infuse bold flavors, then perfectly seared in a hot skillet until golden brown and finished in the oven for juicy, tender results. This dish is a simple yet elegant meal that pairs beautifully with rice, pasta, bread, or a fresh green salad for a low-carb option.

Ingredients

Scale

Herb Rub

2 tablespoons fresh rosemary, chopped
Zest of one lemon (1 to 2 teaspoons)
3 cloves of garlic, roughly chopped
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil

Chicken and Cooking

2 to 2 1/2 pounds bone-in, skin-on chicken thighs (about 6 pieces)
2 tablespoons extra virgin olive oil
4 cloves garlic, peeled and crushed
3 or more shallots, peeled, halved (optional, can use 1/2-inch thick wedges of red onion, or skip)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Herb Rub: Place the rosemary, lemon zest, chopped garlic, kosher salt, and pepper in a mini-chopper and pulse until finely ground. If you don’t have a mini-chopper, mince the rosemary and garlic finely, then mix with the salt and pepper. Add 1 tablespoon of olive oil and pulse again to combine into a paste.
Marinate Chicken: Place the chicken thighs in a non-reactive bowl and rub all over with the prepared rosemary lemon herb rub. Arrange the thighs skin-side down, sprinkle with lemon juice, and let them marinate for 1 hour at room temperature, or refrigerate for several hours or overnight. If chilled, allow the chicken to come to room temperature for 1 hour before cooking.
Heat Skillet: Heat 2 tablespoons of olive oil in a 10 to 12-inch cast iron or oven-proof skillet over medium-high to high heat until shimmering hot.
Sear Chicken: Pat the chicken thighs dry with paper towels. Place them skin-side down in the hot oil and sear without moving for 3 to 5 minutes until the skin is nicely browned and crisp.
Turn and Remove from Heat: Flip the chicken thighs so they are skin-side up, then remove the pan from the heat.
Add Aromatics and Roast: Nestle the crushed garlic cloves and shallots or onion wedges between the chicken pieces in the pan. Transfer the skillet to a preheated oven and roast for 20 minutes or until the internal temperature of the chicken reaches 170°F (77°C).
Handle with Care and Serve: Remove the skillet from the oven carefully. To quickly cool the hot pan handle and prevent burns, rub it with an ice cube and keep it covered with a potholder. Serve the chicken hot alongside rice, pasta, bread, potatoes, or over leafy greens such as baby arugula or spinach for a low-carb option.

Notes

This recipe is simple to prepare yet delivers bold, fresh flavors from the lemon rosemary herb rub.
Bone-in, skin-on chicken thighs provide juicy texture and crispy skin when seared and roasted.
Marinating the chicken enhances the flavor and tenderness, but for a quicker version, you can marinate for just an hour at room temperature.
Using a cast iron skillet or oven-proof pan ensures even heat distribution for perfect searing and roasting.
For safety, always use a potholder when handling the hot skillet and consider cooling the handle with an ice cube as suggested.
Serve with versatile sides like rice, pasta, or fresh greens depending on dietary preferences.

Nutrition

Serving Size: 1 serving (approximately 1.5 thighs)
Calories: 738 kcal
Sugar: 4 g
Sodium: 1131 mg
Fat: 49 g
Saturated Fat: 13 g
Unsaturated Fat: 36 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 68 g
Cholesterol: 363 mg