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
Rosemary-Lemon Chicken Thighs Recipe photo by Taste of Home
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.
Editor's Note: Ask your butcher to remove the bones from your chicken thighs, leaving skin intact.
Reviews
My husband and I loved this. It didn't call for any ingredients that I didn't already have on hand. Pretty simple and will keep to make again.
Just made this for guests - first time trying to - everyone loved it. Definitely a keeper !
Excellent and not bad on the calories for chicken thighs