Best 4 Lemon Rosemary Chicken Thighs Recipes
Satisfy your taste buds with a delectable journey into the realm of zesty citrus and aromatic herbs with our tantalizing Lemon Rosemary Chicken Thighs recipe. This culinary masterpiece features juicy, succulent chicken thighs infused with the vibrant flavors of lemon and rosemary, creating a symphony of flavors that will transport you to a Mediterranean paradise.
In addition to this must-try main course, our culinary adventure continues with an array of tempting side dishes and accompaniments that will elevate your dining experience. Delight in the vibrant colors and fresh flavors of our Mediterranean Quinoa Salad, where quinoa, cucumber, tomatoes, red onion, and feta cheese harmoniously blend together, tossed in a zesty lemon-tahini dressing.
For those who crave a comforting side, our Creamy Lemon Asparagus spears offer a velvety embrace of flavors. Sautéed asparagus spears are lovingly coated in a luscious lemon-herb sauce, creating a side dish that is both elegant and satisfying.
And to complete this Mediterranean feast, embark on a culinary journey with our aromatic Lemon and Herb Rice pilaf. Fragrant basmati rice is infused with the essence of lemon, herbs, and a hint of pine nuts, resulting in a side dish that is both flavorful and versatile.
Indulge in this collection of recipes and embark on a culinary exploration that will tantalize your taste buds and leave you craving for more.
ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY
The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what's convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
- Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
- Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they're completely under the chicken.
- Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
- To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 38 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 0 grams
LEMON, ROSEMARY AND BALSAMIC GRILLED CHICKEN THIGHS
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
- Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot.
ROSEMARY-LEMON CHICKEN THIGHS
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 286 calories, Fat 20g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 279mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
LEMON ROSEMARY CHICKEN THIGHS
Make and share this Lemon Rosemary Chicken Thighs recipe from Food.com.
Provided by AZPARZYCH
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together marinade ingredients.
- Place chicken thighs and marinade in ziploc; refrigerate 30 min-1 hour.
- Discard marinade and grill thighs over medium grill about 6-8 minutes per side or until no longer pink.
Tips:
- Use the Right Cuts of Chicken: For this recipe, bone-in, skin-on chicken thighs are ideal. The bone and skin help keep the chicken moist and flavorful during cooking.
- Marinate the Chicken: Marinating the chicken in a mixture of olive oil, lemon juice, rosemary, garlic, and herbs helps infuse it with flavor and keeps it tender.
- Sear the Chicken: Searing the chicken in a hot skillet before roasting helps create a crispy skin and lock in the juices.
- Roast the Chicken: Roasting the chicken in a preheated oven allows it to cook evenly and develop a golden-brown color.
- Use a Meat Thermometer: Using a meat thermometer to check the internal temperature of the chicken ensures that it is cooked thoroughly.
- Let the Chicken Rest: Letting the chicken rest for a few minutes before serving allows the juices to redistribute, resulting in more tender and flavorful meat.
- Serve with Sides: Serve the lemon-rosemary chicken thighs with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Conclusion:
This lemon-rosemary chicken thigh recipe is an easy and delicious way to enjoy flavorful and juicy chicken. The combination of lemon, rosemary, and garlic creates a tantalizing aroma and taste that will please the whole family. Whether you are looking for a quick weeknight dinner or a special dish for a gathering, this recipe is sure to impress. So gather your ingredients, preheat your oven, and get ready to indulge in a culinary delight!
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