Lemon Rosemary Chicken Thighs

This super easy one-skillet chicken recipe is amazingly moist and saturated in the bright flavors of lemon and rosemary. It's a family-friendly weeknight meal the whole family will love.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 399kcal

Author Imma

Ingredients

6-7 chicken thighs, skin on and bone in
1 medium orange
1 lemon
1 lime
1 teaspoon (5g) minced garlic
½ onion, sliced
½-1 teaspoon (1-3g) cumin
1 tablespoon (10g) onion powder
½-1 teaspoon (1-2g) cayenne pepper or red pepper flakes
1 tablespoon (2g) rosemary, finely chopped
1½ cups (300-400g) or more vegetables (zucchini, potatoes, carrots)
salt and pepper to taste

Instructions

Preheat oven to 400℉ (205℃).
Season chicken with salt and pepper. Set aside.
Squeeze the orange, lemon, and lime juice into a non-reactive pan. Add the cumin, garlic, onion, cayenne, and rosemary. Mix well and adjust for seasoning. Refrigerate until ready to use.
Season the chicken thighs with salt and pepper, then coat them with about ⅔ of the marinade, covering both sides.
When ready to cook, heat a cast iron or oven-safe skillet with about 2 tablespoons oil, and brown the chicken skin-side down for about 5 minutes. Remove and set the chicken aside.
Add the vegetables. Stir for about a minute, and add the remaining marinade. Return chicken to the skillet with rosemary sprigs, transfer it to the oven, and roast at 400℉ (205℃), uncovered, until the chicken is cooked through and the skin is crisp (20-25 minutes).

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