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Lemon-Rosemary Chicken Thighs

Prep time 10 mins
Cook time 24 mins
Yield 6 Servings
At $0.73 a serving, you'll stay within your grocery budget for sure with these citrusy herbed chicken thighs. Rice and steamed fresh broccoli are equally economical sides that are great with the tender dark meat chicken. 

 

Ingredients

  • 6 bone-in, skin-on chicken thighs (about 2 lb.), excess fat trimmed
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh rosemary or 2 tsp. dried
  • 1 garlic clove, minced
  • Salt and pepper

Nutrition Information

  • calories 243
  • fat 19 g
  • satfat 5 g
  • protein 16 g
  • carbohydrate 1 g
  • fiber 0 g
  • cholesterol 79 mg
  • sodium 266 mg

How to Make It

  1. Preheat broiler. Rinse chicken thighs; pat dry. Arrange thighs, skin side down, on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Brush 1/3 of mixture over chicken and sprinkle with salt and pepper. Broil 4 to 6 inches from heat until lightly browned, about 7 minutes.

  2. Using tongs, turn chicken thighs skin side up. Brush 1/3 of lemon-juice mixture over skin and sprinkle with salt and pepper. Broil until thighs are browned, about 7 minutes.

  3. Turn off broiler and set oven to 450°F. Brush final 1/3 of lemon-juice mixture over chicken (discard any leftover lemon-juice mixture) and return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10 minutes. Serve hot.