Lemon and rosemary marinated chicken thighs roasted in a cast iron skillet in the oven for the perfect juicy interior and golden exterior.
- 4–6 bone-in, skin-on chicken thighs
- 1 lemon, juice squeezed
- 1/3 cup olive oil
- 2 garlic cloves, minced
- 3 rosemary sprigs, leaves removed from sprig
- salt and pepper to taste
- Preheat oven to 400° F.
- Season chicken thighs all over with salt and pepper. Place in a large Ziploc bag with all ingredients. Shake the bag to mix and marinate overnight in the fridge or for at least 1 hour if in a hurry.
- Place chicken thighs in a cast iron skillet skin side up, pour a little extra juice in the bottom of the skillet from the Ziploc bag.
- Bake with top rack in middle position for 40-45 minutes or until chicken’s internal temp reaches 165° F. A digital thermometer works perfectly.
- With about 10 minutes left, top chicken thighs with lemon slices and add a few rosemary sprigs to the skillet.
- Optional last step, broil chicken thighs on high for 3-5 minutes at the very end to crisp up the skin if not golden enough! Baste chicken thighs with lemon sauce drippings from the skillet and serve immediately.
You can make this recipe with boneless, skinless chicken thighs as well if you’re not interested in the skin or bone.
- Serving Size: 2 pieces
- Calories: 621
- Sugar: 0.8g
- Sodium: 229mg
- Fat: 53.7g
- Saturated Fat: 10.8g
- Carbohydrates: 3.7g
- Fiber: 0.9g
- Protein: 38.5g
- Cholesterol: 180mg
Keywords: cast iron chicken thighs, chicken thighs