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!
Serving Options:
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!
Enjoy!
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 @TheRoastedRoot on Instagram!

Lemon Rosemary Braised Chicken Thighs
Lemon Rosemary Braised Chicken Thighs are easy to make and are paleo, whole30 and keto
Ingredients
- 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
Instructions
- 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 Information:
Yield: 6 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Patricia
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!
Julia
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
Joshua
Monday 20th of May 2019
I've made a dish like this and added Thyme, Baby Potatoes, and Carrots cut into small pieces as big as the Baby Potatoes. Also, I used Extra Virgin Olive Oil instead of Almond Oil.
Julia
Monday 20th of May 2019
Ooh la la! That sounds great! Thanks for sharing, Joshua! xo
Joshua
Monday 20th of May 2019
Also some Black Pepper, that and ginger are the best when cooking chicken.
Vanelle
Wednesday 17th of April 2019
Nor the lemon slices....
Julia
Wednesday 17th of April 2019
Oops! Thanks for catching...added!
Rachel
Wednesday 17th of April 2019
how long to you marinate the chicken? Would it be ok overnight?
Julia
Wednesday 17th of April 2019
Hi Rachel,
At least 20 minutes for marinating. Up to 12 hours, so overnight works :D
Nancy
Wednesday 17th of April 2019
Hey Julia!
This recipe looks great but I don't see the rosemary listed in the ingredients.
Julia
Wednesday 17th of April 2019
Oops! Thanks for catching that! Added!