Best 4 Rosemary Lemon Chicken Thighs Recipes

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Tantalize your taste buds with our delectable Rosemary Lemon Chicken Thighs, a culinary masterpiece that blends the vibrant flavors of rosemary and lemon with succulent, juicy chicken thighs. This dish is a symphony of tastes and textures, featuring a crispy, golden-brown exterior that yields to tender, flavorful meat infused with a delightful citrusy aroma. Accompanying this main course are three equally enticing recipes: a refreshing Cucumber Salad with a tangy dressing, a creamy and flavorful Lemon-Herb Sauce perfect for dipping or drizzling, and a simple yet satisfying Steamed Broccoli to balance the meal with a healthy serving of vegetables. Prepare to embark on a culinary journey that will leave you craving more.

Here are our top 4 tried and tested recipes!

ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY



Roasted Chicken Thighs With Lemon, Thyme and Rosemary image

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

12 chicken thighs, bone in and skin on
1 medium onion, peeled, quartered vertically and sliced 1/4-inch thick vertically
1 cup peeled garlic cloves (about 40)
1 lemon cut in 1/4-inch-thick slices, seeded
15 fresh thyme sprigs
4 (3-inch) rosemary sprigs
2 tablespoons kosher salt, or to taste
2 teaspoons ground black pepper

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



Lemon, Rosemary and Balsamic Grilled Chicken Thighs image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 8

3/4 cup balsamic vinegar
1/2 cup olive oil
1/4 cup rosemary leaves
3 tablespoons thinly sliced garlic
2 tablespoons lemon zest
1 tablespoon crushed red pepper flakes
8 chicken thighs
Salt and freshly ground black pepper

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



Rosemary-Lemon Chicken Thighs image

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

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

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



Lemon Rosemary Chicken Thighs image

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

1 lb chicken thigh, boneless
2 tablespoons olive oil
1 lemon, juice of
2 garlic cloves, minced
1 teaspoon fresh rosemary, chopped
1/2 teaspoon salt

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 bone-in, skin-on chicken thighs: The bones and skin help the chicken stay moist and flavorful during cooking.
  • Marinate the chicken for at least 30 minutes: This will help the chicken absorb the flavors of the marinade.
  • Use a hot oven: A high oven temperature will help the chicken cook quickly and evenly.
  • Roast the chicken until it is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit.
  • Let the chicken rest before serving: This will help the juices redistribute throughout the chicken, making it more tender and flavorful.
  • Serve the chicken with your favorite sides: Some popular sides for rosemary lemon chicken thighs include roasted vegetables, mashed potatoes, and rice.

Conclusion:

Rosemary lemon chicken thighs are a delicious and easy-to-make dish that is perfect for any occasion. The chicken is tender and juicy, with a flavorful crust. The rosemary and lemon add a bright, citrusy flavor that is sure to please everyone at the table. This dish is also relatively healthy, as it is made with simple, wholesome ingredients. So next time you're looking for a quick and easy weeknight dinner, give rosemary lemon chicken thighs a try. You won't be disappointed.

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