Dinner,  Food,  Meal Prep

Rosemary Lemon Boneless Chicken Thighs

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School’s back in. Need a quick meal for dinner?

This quick and easy recipe is perfect for hectic weeknight meals. Featuring a classic blend of lemon, garlic, and rosemary, this dish doesn’t need a lot of fancy ingredients to deliver robust flavor. Also, it pairs beautifully with just about any side dish you choose, including steamed broccoli, brown rice, quinoa, or a leafy green salad.


Rosemary Lemon Boneless Chicken Thighs

Featuringa classic blend of lemon, garlic, and rosemary, this dish doesn’t need a lot offancy ingredients to deliver robust flavor
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Prep Time 15 mins
Cook Time 15 mins
Time to Marinate 30 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 4
Calories 324 kcal

Ingredients
  

  • 2 large lemons zest and juice, divided
  • 1 T. garlic finely minced
  • 2 T. fresh rosemary leaves chopped
  • 8 boneless skinless chicken thighs
  • 2 T. extra virgin olive oil
  • Optional: Salt and black pepper to taste

Instructions
 

  • In a small bowl, combine ½ of the lemon zest and juice with the garlic and rosemary and stir to combine. Place remaining lemon zest in an airtight container and freeze for future use in marinades, soups, or salad dressings. Reserve remaining lemon juice and set aside.
  • Unroll chicken thighs, if necessary, to expose entire surface area. Season with salt and pepper, if desired.
  • Place chicken thighs in a large, sealable plastic bag and pour marinade on top. Seal bag and turn several times to ensure chicken is evenly coated. Place bag in the refrigerator to marinade for at least 30 minutes or overnight.
  • When ready to cook, heat olive oil in a large skillet over medium-high heat. Remove chicken thighs from bag, allowing excess marinade drip off before transferring to another dish. Discard remaining marinade.
  • Working in batches if necessary, add chicken thighs to hot skillet and cook until browned on each side, approximately 3-4 minutes per side. Transfer thighs to a clean serving platter and set aside.
  • Add remaining lemon juice and ¼ cup water, if necessary, to hot skillet to deglaze. Gently scrape surface of pan with spatula to remove any browned bits. Bring liquid to a boil and then reduce heat to medium-low.
  • Return chicken thighs to skillet and simmer for 3-4 minutes or until chicken is cooked through. Season with additional salt and black pepper, to taste. Remove from heat and serve immediately with your choice of sides.

Nutrition

Nutrition Facts
Rosemary Lemon Boneless Chicken Thighs
Amount per Serving
Calories
324
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
8
g
Cholesterol
 
194
mg
65
%
Sodium
 
183
mg
8
%
Potassium
 
588
mg
17
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
40
g
80
%
Vitamin A
 
86
IU
2
%
Vitamin C
 
29
mg
35
%
Calcium
 
39
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chicken, lemon, quick meal, rosemary
Tried this recipe?Let us know how it was!

 



Loving Life — The Reboot!

Dominique

Rosemary Lemon Boneless Chicken Thighs

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