Succulent fall-off-the-bone braised chicken thighs made easy in your cast iron skillet. This clean and healthful dinner recipe is perfect for low-carb, paleo, or keto living.
I recently took a poll on my Instagram stories asking what type of recipes you all would like to see in the coming months.
The overwhelming consensus was easy paleo or keto dinner recipes.
WELL, this was music to my eyeballs, because these are the exact type of recipes I enjoy creating.
Needless to say, this simple take on braised chicken thighs turns out so finger-licking good!
The skin is nice and crispy, and the meat is fall-off-the-bone tender.
The whole experience just melts in your mouth.
All you need to prepare this recipe is chicken thighs, lemon juice and zest, rosemary and some spices. BOOM! Grub. You likely already have most of the ingredients on hand!
Serve the chicken thighs with your favorite side dishes, and you’re golden!
Might I suggest Cauliflower Rice , My Easy Go-To Stir Fry Vegetables Recipe , Pesto Quinoa Salad with Asparagus, Avocado, and Kale , Orange-Ginger Roasted Carrots, or my Crowd-Pleasing Roasted Vegetables?
This is a marvelous meal prep recipe for preparing ahead of time and eating on throughout the week. It also makes for great meal prep work lunches!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make this Lemon Rosemary Braised Chicken Thighs, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Lemon Rosemary Braised Chicken Thighs
Lemon Rosemary Braised Chicken Thighs are easy to make and are paleo, whole30 and keto
- 3 lbs bone-in chicken thighs
- 2 Tbsp avocado oil
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1 1/2 Tbsp fresh rosemary, chopped
- 2 tsp ground ginger
- 1 tsp paprika
- 1/2 tsp sea salt, to taste
- 1 whole lemon, sliced
- Add all ingredients for the chicken except for the lemon slices to a zip lock bag and shake well. Seal and refrigerate to marinate for at least 20 minutes, up to 12 hours.
- Preheat the oven to 350 degrees F.
- Heat a large cast iron skillet over medium-high heat and add just enough oil to lightly coat the surface.
- Once hot, place chicken on the surface skin-side down and sear 3 to 5 minutes, until skin is golden-brown and appears crispy. Flip to the other side and cook an additional 3 to 5 minutes. Transfer chicken to a plate and repeat for remaining chicken.
- Once all chicken has been browned, transfer all of it back to the skillet including the juices from the marinade. Arrange lemon slices on top of chicken, cover the skillet with foil, and transfer to the preheated oven. Bake 30 to 40 minutes, until chicken is cooked through.
- Serve with your choice of side dishes.
Nutrition InformationYield 8 Serving Size 1 of 8
Amount Per Serving Calories 300Total Fat 20gUnsaturated Fat 0gCarbohydrates 0gFiber 0gSugar 0gProtein 27g
Wednesday 22nd of February 2023
I know cast iron is thicker but with how heavy they are we don’t want to break the glass top on our stove. Can you use a regular pan for this? Would it alter cook time?
Sunday 26th of February 2023
Hi Tara! I haven't tried it using a regular pan, but I believe it would work. The chicken may turn out less crispy but other than that, the cook time should be the same. If it's easier to bake them in the oven, you could try this recipe instead: https://www.theroastedroot.net/lemon-garlic-baked-chicken-thighs/ You could add rosemary and use skin-on chicken thighs if you prefer them over boneless. Enjoy!!
Tuesday 24th of January 2023
Is the cooking time the same if I'm using boneless chicken thighs? Thanks
Sunday 29th of January 2023
Hi Jessica! For boneless skinless thighs, would bake the chicken for 20 minutes. Chicken is considered cooked through when it reaches an internal temperature of 165 degrees F, so you can check using a meat thermometer if you'd like! Enjoy! xo
Sunday 7th of March 2021
Can you use a Dutch Oven to cook this in?
Wednesday 10th of March 2021
Hi Kate! Yes, absolutely! Follow the exact same instructions, but with your Dutch oven. I've done this in the past, too! xoxo
Andrew C. Phan
Tuesday 23rd of February 2021
If I used orange juice and orange slices for the marinade, how would that alter the taste?
Wednesday 24th of February 2021
It will make the chicken a little sweeter with less tang. I believe it will still taste great, although there will be slightly less flavor since lemon juice is pretty acidic. Let me know if you try it!
Saturday 23rd of May 2020
This has become a favourite for my hubby and I. We have made it half dozen times. It is 5 star!
Saturday 23rd of May 2020
That's so great to hear, Patricia!! Thanks so much for the sweet note. I hope you and your husband are staying well during this trying time! xoxo