Pan-Roasted Lemon Chicken Thighs with Rosemary

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1-2 lemons

1 ¼ teaspoons kosher salt

¼ cup extra-virgin olive oil

½-1 teaspoon crushed red pepper (to taste)

2 garlic cloves (grated on a Microplane or finely chopped)

2 teaspoons chopped fresh rosemary (or thyme, or 1 teaspoon dried herbs)

1 ¾ pounds boneless skinless chicken thighs (about 6 pieces)

Directions

Grate the zest of one lemon into a large bowl, then slice it in half and squeeze the juice into the bowl (You should have enough juice to make a ¼ cup. If not, squeeze in half of a second lemon). Slice the remaining ½ lemon into thin half moons, then set them aside.

Add the salt, olive oil, red pepper, garlic and herbs to the bowl and whisk together. Put the chicken in the bowl, turning the pieces around to coat in the marinade. At this point you can cook the chicken right away. Otherwise marinate 15-30 minutes or up to 8 hours in the refrigerator.

Arrange oven rack six inches from heat source and preheat the broiler.

Heat a 12-inch cast-iron or other oven-proof skillet large enough to hold the chicken without crowding, over medium-high heat on the stovetop. When the pan is hot, drizzle in enough olive oil to coat the bottom. Add the chicken pieces to the pan, reserving the marinade.

Cook 5-7 minutes, or until the chicken begins to brown. Take the pan off the heat and turn the chicken pieces over. Pour the remaining marinade over the chicken, tuck the lemon slices in and around the pan and place under the broiler. Cook until the chicken is firm and golden and lemon slices begin to brown, about 5 more minutes.

Transfer the chicken to a serving dish and pour the pan juices over. Garnish the dish with fresh herb sprigs.

Nutrition

• Calories: 394 kcal
• Total Fat: 22 g
• Saturated Fat: 4 g
• Cholesterol: 125 mg
• Sodium: 684 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 45 g