Lemon Rosemary Chicken Thighs are cooked stove-top and finished in the oven for a one pot meal that loaded with luscious savory flavors.
What To Expect From This Recipe
We’re big fans of one pot braised or roasted chicken thigh dishes and this stove-top to oven meal is one of our favorites.
My cast iron skillet has become my best friend in this arena. A good quality and well-seasoned cast iron skillet is worth it’s weight in gold. It’s best feature, browning stove top and then transferring to the oven.
This Rosemary Chicken Thighs recipe is so easy that the hardest part is flouring and searing the chicken in hot oil. Which is really not hard at all. Just a little messy here and there. The rest is a breeze.
Ingredients are simple when compared to the complex end-result flavors. After searing the chicken thighs, just add white wine, chicken broth, fresh rosemary, bay leaves, garlic and lemon wedges.
That’s it! Pop it in the oven and in 30 minutes, voila, you’re singing its praises.
Tip For Success
A great tip to keep that chicken crisp is to heat the skillet over medium high heat and not add the oil until the skillet is hot. When the oil is shimmering, then add the chicken thighs skin side down. Don’t turn them until they skillet releases them easy.
Lemon Rosemary Chicken Thighs
Serve over rice or mashed potatoes, or for a healthier option, alongside your favorite fresh vegetable. Don’t forget to use a big spoon for a hearty drizzle of this luxurious sauce.
Some More Of Our Favorite Chicken Dinner Recipes
And don’t miss my category for Chicken Recipes, you’ll find lots of great recipes, including the most popular on my site for Chicken Mushroom Spinach Skillet. A great dinner that’s quick and delicious.
Lemon Rosemary Chicken Thighs
Ingredients
- 8 chicken thighs bone in, skin on
- Kosher salt and freshly ground black pepper to taste
- 1 cup flour for dredging
- ¼ cup extra-virgin olive oil
- 1 ½ cup white wine
- ½ cup chicken broth
- 3 sprigs fresh rosemary
- 3 whole garlic cloves peeled and smashed
- 2 bay leaves
- 1 whole lemon cut into wedges
Instructions
- Heat oven to 425˚. Season chicken generously with salt and pepper. Put flour on a plate and dredge chicken in flour to coat, shaking off excess.
- Heat oil in a 12" cast iron or oven proof skillet over medium-high heat. Add chicken thighs skin side down and cook until browned, about 5 minutes. With tongs, and when the skillet easy releases the chicken skin, flip the chicken thighs over.
- Add wine, chicken broth, rosemary, garlic and bay leaves. Return pan to heat and simmer for 2 minutes.
- Add the lemon wedges around the pieces of chicken, squeezing a couple over the chicken.
- Transfer the cast iron skillet to the oven, and cook until chicken is tender, about 30 minutes.
Nutrition
Lemon Rosemary Chicken Thighs …It’s what’s for Dinner.
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Dolishous, fast and easy to make. Every one loves it. Made it 5 times.
Hi Marc and thanks so much for your note. So glad you like this recipe, it’s a regular on our meal rotation also.
This was fantastic and easy!
Seriously this is the best chicken recipe that I’ve ever been excited about. Sooo good!
Dear Lea Ann, Just a quick note to tell you that this is hands down the best chicken thigh recipe that I have ever made. The chicken is moist and the best part about this meal is how incredibly easy it is to prepare. I love it so much that I am preparing it for Christmas Eve dinner! This will be my go to meal for any occasion. Thank you so much for sharing your talents with us! It is most appreciated!
Happy Holidays to you! Liz Dow
Good Morning Elizabeth and thank you so much for your note.
Reading this was like a warm hug to start my day. I really appreciate you taking the time to write a review and so very glad you like this recipe. It’s one of our favorites also.
Have a wonderful Christmas.
Thanks for this recipe. It was delicious. I noticed on the recipe itself there is no instruction for when to add the lemon, (it is in the description which I read much earlier) so I totally forgot about it and did not add it. I look forward to trying again with the lemon, but it was also great without.
Hi Lea Ann, You know I’m an omgeasy kind of gal! I believe even I could be successful with this chicken. I thought of you this afternoon (I know – crazy since I don’t “know” you), but I made a marsala mushroom gravy for my meatloaf tonight. I thought you’d be proud. (It was omgeasy)
I love love love the sound of that gravy for meatloaf. Chicken Marsala has been on my list of things to make for years, I loved it’s flavor when I had it in a restaurant. And using a gravy over meatloaf sounds divine. Thanks for that idea Barb.
I make chicken masala – it’s very easy. Since we had a hankering for meatloaf, I just made the gravy with beef broth,mushrooms, garlic, onion, marsala, and a bit of flour for thickening. Lea Ann, I’m unable to save your blog to my dashboard so I can see when you post. I’ve tried several times on different occasions. Not sure why? I have other Word Press Blogs on the dashboard.
Barb, is it because I’m a self hosted word press site?
Love the dish. And the new term.
Thanks Debra.
I like your omgeasy term 🙂 so nice and creative. This really looks so tempting to try, a question though before I go ahead and try this, would it be ok to substitute wine with chicken stock? or what do you recommend as a non-alcoholic sub?
Thanks Amira. Chicken stock would be a great substitute.
I was going to do what Chris did – at any rate it sounds very good.
Thanks Larry. soft G.
Hi Lea Ann, I have that same casserole dish, so funny to see someone else with the same one. Love this dish, sounds like lots of flavor with a nice little sauce.
I love that casserole dish Cheri. A classic.
Love what you named it 🙂 This sounds like a wonderful and omgeasy dish. It looks scrumptious, Lea Ann.
Thank you Susan
Perfect for dinner. I even have a huge pot of rosemary waiting to be used. Thanks for sharing.
Linda
You’re welcome Linda.
Rosemary chick is my fav! Recipe looks delicious!
To quote you “so good”.
We love simple dishes too and if I’m not careful, I’m likely to add rosemary to most any chicken dish. Just love that herb.
Sam
Me too Sam. My puny little Rosemary plant suffered after this one. Need to buy another.
So is that pronounced OM-jeezy or OM-geezy? I’m guessing it is the soft g sound. I might have to borrow that phrase!
that would be with the soft “g”. And you go right ahead and borrow away.
Simple dishes let the flavors shine through.