Ingredients

The following ingredients have 6 Servings
  • 2 pounds bone-in skin-on chicken thighs (about 6-8 thighs)
  • 1 cup low-sodium chicken broth
  • 1/4 cup lemon juice + 2 tsp lemon zest
  • 2 sprigs of rosemary
  • 3 garlic cloves (minced)
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh rosemary (or 2 teaspoons dried)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons garlic powder

Instruction

  • Combine marinade ingredients in a small bowl. Place chicken in one gallon zippered bag and our the marinade over the chicken. Refrigerate for 30 minutes to an hour. (If you're in a hurry, you can reduce marinade time as needed).
  • When ready to cook, preheat oven to 400 degrees F.
  • Whisk together 1 cup chicken broth, 1/4 cup lemon juice, and minced garlic and set aside.
  • Heat 2 tablespoons of olive oil in a large, heavy bottomed skillet (cast iron is preferred) over medium high heat. Add chicken, skin side down, and sear until both sides are nice and browned, about 3 minutes per side.
  • Pour chicken broth mixture around the chicken into the pan and add rosemary sprigs between the chicken pieces. Do not pour over the chicken, just around it.
  • Roast chicken in the preheated oven for about 25 minutes, until juices are clear.
  • Serve immediately.