Thinly sliced lemon is the key to the amazing flavor and texture of this deliciously simple dish.

roastedchickenrosemarylemon1

Loosen skin from chicken and insets a lemon slice and some rosemary into each. Sprinkle with salt and pepper.

roastedchickenrosemarylemon2

Heat a large cast-iron skillet (or other oven safe skillet) with about 3 Tbsp of oil over med-high heat. Place chicken skin side down and sear until lightly golden, about 10 minutes. Place skillet in oven at 425°F and cook another 10 minutes. Flip chicken and cook another 10 minutes or until chicken is fully cooked.

roastedchickenrosemarylemon3

For a quick pan sauce, remove chicken from skillet and place on stove top over med-high heat. Pour in about 1 cup of white wine into skillet, stirring with a wooden spoon to deglaze pan and loosen all the crusty bits from the bottom. Allow to simmer until liquid is reduced by half, then stir in about 1 Tbsp of cold butter. Whisk until dissolved and a creamy emulsification is formed. Pour over chicken and serve.

roastedchickenrosemarylemon1

Pan-Roasted Rosemary-Lemon Chicken

Marla Hingley
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 4-8 bone-in chicken thighs with skin
  • 1 lemon very thinly sliced
  • 1 spring rosemary finely chopped
  • Olive Oil
  • Salt and pepper

Instructions
 

  • Loosen skin from chicken and insets a lemon slice and some rosemary into each. Sprinkle with salt and pepper.
  • Heat a large cast-iron skillet (or other oven safe skillet) with about 3 Tbsp of oil over med-high heat. Place chicken skin side down and sear until lightly golden, about 10 minutes.
  • Place skillet in oven at 425°F and cook another 10 minutes. Flip chicken and cook another 10 minutes or until chicken is fully cooked.
  • If desired, for a quick pan sauce, remove chicken from skillet and place on stove top over med-high heat. Pour in about 1 cup of white wine into skillet, stirring with a wooden spoon to deglaze pan and loosen all the crusty bits from the bottom. Allow to simmer until liquid is reduced by half, then stir in about 1 Tbsp of cold butter. Whisk until dissolved and a creamy emulsification is formed. Pour over chicken and serve.
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