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Just make this recipe, and then see if you don’t have a little spring in your weeknight step.  The bracing herbal flavor of the fresh rosemary (you do need fresh for this — it make a big difference) pairs perfectly with the citrus-ey sharpness of the lemon zest and the tartness of the lemon juice. These simple flavors turn everyday chicken thighs into something special. Also, the quick dredge in flour and sauté in a bit of oil makes these somewhere in between fried chicken and roasted chicken — crisp and moist. 

Lemon Rosemary Chicken on a bed of orzo.

Does back-to-school time have you humming a few bars of the weeknight dinner blues?  Come over and sit next to me, honey. Shhh, it’s all going to be ok.  I know you’re tired.  I know when 5:00 rolls around you are not always feeling all that inspired.  And I surely know that the notion of chicken again makes you roll your eyes – how can we get excited about chicken over and over? This is the recipe that will solve the chicken blahs.

Lemon Rosemary Chicken in a pan.

Lemon Rosemary Chicken Thighs: Rosemary and lemon are excellent partners for these super crispy and juicy chicken thighs.

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Bone-In, Skin-On Chicken Thighs

The choice of bone-in, skin-on thighs means you will have a great juicy chicken dinner, in fact, one that’s pretty hard to overcook.  Make sure the internal temperature gets to 165° F.  You can serve these right in the pan at the table, as long as everyone knows that pan is hot

How to Make Lemon Rosemary Chicken Thighs

In a small bowl mix together the lemon zest and rosemary.  Season with salt and pepper.  Use your fingers to gently loosen the skin from the chicken thighs.  Insert a hefty pinch of the rosemary-zest mixture under the skin of each thigh and rub it to coat the meat.  You will use about ½ of the rub mixture for this.

In a shallow bowl blend the flour with salt and pepper.  Dredge the chicken in the flour mixture and shake off any excess.

Woman dredging chicken in flour.

Heat a large ovenproof skillet over medium-high heat.  Add the oil and place the chicken thighs in the pan, skin side down (you may need to do this in two batches), and cook for about 5 minutes, until the skin starts to brown. 

Floured chicken in a skillet.

Flip the thighs and cook for another 4 minutes or so on the bottom side, until the bottoms starts to turn golden.  If you cooked the chicken in batches, fit all of the chicken back into the pan, transfer to the oven and roast for about 30 minutes until the chicken is cooked though.

Tongs flipping Lemon Rosemary Chicken in a skillet.

Sprinkle as much lemon juice as you like over the chicken, then sprinkle the remaining lemon zest and rosemary mixture over the chicken, and serve hot. 

Woman sprinkling seasoning onto a skillet of Lemon Rosemary Chicken.

What to Serve with Lemon Rosemary Chicken Thighs:

Orzo and Lemon Rosemary Chicken on a plate.

More Roast Chicken Recipes:

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Lemon Rosemary Chicken Thighs

5 from 1 vote
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 4 People
Rosemary and lemon are excellent partners for these chicken thighs which cook up extra crispy, like a cross between fried and roasted chicken.

Ingredients 

  • 4 lemons, zested and juiced
  • 2 tablespoons minced fresh rosemary
  • 8 chicken bone-in, skin-on thighs (about 4 pounds)
  • ¾ cup all-purpose flour
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground pepper to taste
  • 3 tablespoons roughly chopped fresh chives or parsley (optional)

Instructions 

  • Preheat the oven to 400°F.
  • In a small bowl mix together the lemon zest and rosemary. Season with salt and pepper.
  • Use your fingers to gently loosen the skin from the chicken thighs. Insert a hefty pinch of the rosemary-zest mixture under the skin of each thigh and rub it to coat the meat. You will use about ½ of the rub mixture for this.
  • In a shallow bowl blend the flour with salt and pepper. Dredge the chicken in the flour mixture and shake off any excess.
  • Heat a large ovenproof skillet over medium-high heat. Add the oil and place the chicken thighs in the pan, skin side down (you may need to do this in two batches), and cook for about 5 minutes, until the skin starts to brown. Flip the thighs and cook for another 4 minutes or so on the bottom side, until the bottoms starts to turn golden. If you cooked the chicken in batches, fit all of the chicken back into the pan, transfer to the oven and roast for about 35 to 40 minutes until the chicken is cooked though and the skin is crispy.
  • Sprinkle as much lemon juice as you like over the chicken, then sprinkle the remaining lemon zest and rosemary mixture over the chicken, and serve hot. Sprinkle with chives or parsley if desired.

Notes

The choice of bone-in, skin-on thighs means you will have a great juicy chicken dinner, in fact, one that’s pretty hard to overcook.  Make sure the internal temperature gets to 165° F.  You can serve these right in the pan at the table, as long as everyone knows that pan is hot

Nutrition

Calories: 813kcal, Carbohydrates: 29g, Protein: 51g, Fat: 56g, Saturated Fat: 14g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 25g, Trans Fat: 1g, Cholesterol: 283mg, Sodium: 226mg, Potassium: 780mg, Fiber: 4g, Sugar: 3g, Vitamin A: 376IU, Vitamin C: 59mg, Calcium: 60mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. I’m so sorry about sweet Cooper. We went through the same thing with our sweet Buddy, anything to get him to eat and take meds. It was such a difficult time. We lost him in July.

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