So easy, healthy and good. Used chicken breasts and cut the lemon juice to 1 tablespoon. When the chicken was pretty much done sprayed them lightly with cooking spray and then turned the oven to broil at 450. put them back in a few minutes to brown them.
Lemon-Rosemary Chicken Thighs
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.
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- Calories: 243
- Fat: 19g
- Saturated fat: 5g
- Protein: 16g
- Carbohydrate: 1g
- Fiber: 0g
- Cholesterol: 79mg
- Sodium: 266mg
- 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.
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