Servings: 6 to 8 servings
Lemon Rosemary Braised Chicken Thighs Recipe
Lemon Rosemary Braised Chicken Thighs are easy to make! This simple meal results in crispy skin and tender chicken for an amazing main dish. Serve it with steamed rice and veggies for a healthy meal!
Ingredients
- 3 lbs bone-in chicken thighs 8 thighs
- 3 Tbsp avocado oil
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1 1/2 Tbsp fresh rosemary chopped
- 3 cloves garlic minced
- 1 tsp ground ginger
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp sea salt to taste
- 1 whole lemon sliced
- 1/4 cup dry white wine such as sauvignon blanc*
Instructions
- Add all ingredients for except for the lemon slices to a zip lock bag. Seal and shake well. Refrigerate 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 in a single layer (about 4 thighs at a time), 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. Chicken is fully cooked when it reaches an internal temperature of 170 degrees F. I prefer chicken thighs at 180 to 205 for the best texture and flavor. To check the internal temperature, insert a digital thermometer into the thickest part of the thighs.
- Serve with your choice of side dishes.
Notes
*Skip the wine if you are alcohol-free.
Nutrition
Serving: 1of 8, Calories: 300kcal, Protein: 27g, Fat: 20g