Rosemary-Lemon Chicken Thighs Recipe

5 2 2
Rosemary-Lemon Chicken Thighs Recipe
Rosemary-Lemon Chicken Thighs Recipe photo by Taste of Home
Publisher Photo

Rosemary-Lemon Chicken Thighs Recipe

Read Reviews
5 2 2
Publisher Photo
A cooking show inspired me to create this lemony chicken. Ask your butcher to remove the bones from chicken thighs but leave the skin intact. —Jennifer Tidwell, Fair Oaks, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 bacon strips, chopped
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 4 boneless, skin-on chicken thighs
  • 1/8 teaspoon pepper
  • Dash salt
  • 1/3 cup chicken broth
  • 3 tablespoons lemon juice

Directions

In a large skillet, cook bacon and rosemary over medium heat until bacon is crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings in pan.
Sprinkle chicken with pepper and salt; brown in drippings on both sides. Cook, covered, skin side down, over medium heat 4-6 minutes or until a thermometer reads 170°. Remove from pan; keep warm. Pour off drippings from pan.
Add broth and lemon juice to same skillet. Bring to a boil, scraping to loosen browned bits from pan; cook until liquid is reduced by half. Spoon over chicken; sprinkle with bacon. Yield: 4 servings.
Editor's Note: Ask your butcher to remove the bones from your chicken thighs, leaving skin intact.
Originally published as Rosemary-Lemon Chicken Thighs in Simple & Delicious February/March 2016

Nutritional Facts

1 chicken thigh with 1 tablespoon sauce and 2 teaspoons cooked bacon: 286 calories, 20g fat (6g saturated fat), 91mg cholesterol, 279mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 24g protein.

  • 2 bacon strips, chopped
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 4 boneless, skin-on chicken thighs
  • 1/8 teaspoon pepper
  • Dash salt
  • 1/3 cup chicken broth
  • 3 tablespoons lemon juice
  1. In a large skillet, cook bacon and rosemary over medium heat until bacon is crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings in pan.
  2. Sprinkle chicken with pepper and salt; brown in drippings on both sides. Cook, covered, skin side down, over medium heat 4-6 minutes or until a thermometer reads 170°. Remove from pan; keep warm. Pour off drippings from pan.
  3. Add broth and lemon juice to same skillet. Bring to a boil, scraping to loosen browned bits from pan; cook until liquid is reduced by half. Spoon over chicken; sprinkle with bacon. Yield: 4 servings.
Editor's Note: Ask your butcher to remove the bones from your chicken thighs, leaving skin intact.
Originally published as Rosemary-Lemon Chicken Thighs in Simple & Delicious February/March 2016

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRosemary-Lemon Chicken Thighs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Tammie1231 User ID: 62074 264269
Reviewed Apr. 3, 2017

"Just made this for guests - first time trying to - everyone loved it. Definitely a keeper !"

MY REVIEW
bjsilve0 User ID: 172187 254436
Reviewed Sep. 21, 2016

"Excellent and not bad on the calories for chicken thighs"

Loading Image