Lemon-Rosemary Chicken Thighs

Lemon-Rosemary Chicken ThighsRecipe
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.




6 Servings

Cost per Serving:


Recipe from


Recipe Time

Prep: 10 Minutes
Cook: 24 Minutes

Nutritional Information

Calories 243
Fat 19 g
Satfat 5 g
Protein 16 g
Carbohydrate 1 g
Fiber 0 g
Cholesterol 79 mg
Sodium 266 mg


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


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.

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.

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.