Ingredients

The following ingredients have 0 Servings
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ¾ teaspoon black pepper (freshly ground)
  • 4 to 6 chicken thighs (bone-in, skin-on and excess skin trimmed)
  • 1 tablespoon olive oil
  • 2 teaspoons dried rosemary leaves
  • 1 tablespoon grated lemon zest (from 1 medium to large lemon)
  • Fresh rosemary sprigs and/or sliced lemon (optional garnish)

Instruction

  • Preheat your oven to 425 degrees F.
  • Combine garlic powder, salt and pepper in a small bowl.
  • Pat skin side of chicken dry with paper towels.
  • Season chicken with garlic powder mixture on both sides.
  • Heat olive oil over medium high heat in a large cast iron or oven-proof skillet. Place chicken skin-side down and sear until golden brown, approximately 2 to 3 minutes per side. Use a splatter screen if you have one.
  • Carefully remove from heat (be sure to use an oven mitt) and allow the grease to settle for about a minute. Sprinkle evenly with rosemary and lemon zest.
  • Carefully transfer to preheated oven and bake for 25 minutes, or until chicken is no longer pink, juices run clear and internal temperature is 165 degrees F (bake time will depend upon size of thighs).
  • Allow chicken to rest for about 5 minutes before serving.
  • Garnish with fresh rosemary sprigs and/or lemon slices, if desired.