Monday, January 18, 2010

Lemon-Rosemary Chicken Thighs

PhotobucketOriginal recipe can be found here.


  • 6 bone-in, skin-on chicken thighs (about 2 lb.), excess fat trimmed I had about 1lb of boneless, skinless
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh rosemary or 2 tsp. dried
  • 1 garlic clove, minced
  • Salt and pepper


Preheat broiler. Rinse chicken thighs; pat dry. Arrange thighs, skin side down, on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Brush 1/3 of mixture over chicken and sprinkle with salt and pepper. Broil 4 to 6 inches from heat until lightly browned, about 7 minutes.

Using tongs, turn chicken thighs skin side up. Brush 1/3 of lemon-juice mixture over skin and sprinkle with salt and pepper. Broil until thighs are browned, about 7 minutes.

Turn off broiler and set oven to 450°F. Brush final 1/3 of lemon-juice mixture over chicken (discard any leftover lemon-juice mixture) and return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10 minutes. Serve hot.

Because I had no bone, I modified the cooking time a little. I broiled it on hi for about 5 minutes each side (which was a little too long for the second side). I then baked at 425 for about 7 minutes.

I served with Alexia brand roasted red potatoes and green beans. Delicious. This was a fairly easy recipe to make, perfect for a weeknight. BAJ liked it too, although he did comment that he doesn't really like dark meat. My response was "it's SOO much cheaper, it's totally worth it."

In addition to being so tasty, everything (except the chicken thighs, that is) was on hand. Score!

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