Lemon Rosemary Chicken Thighs
This recipe for Lemon Rosemary Chicken Thighs is a stove-top skillet to oven one pot meal that loaded with rich savory flavors in a rich white wine sauce. Easy and quick not to mention a delicious dinner recipe.
Servings 6
Calories 536kcal
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
Calories: 536kcal | Carbohydrates: 18g | Protein: 27g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 191mg | Potassium: 389mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg
