A cooking show inspired me to create this lemony chicken. Ask your butcher to remove the bones from chicken thighs but leave the skin intact. —Jennifer Tidwell, Fair Oaks, California
Rosemary-Lemon Chicken Thighs
Rosemary-Lemon Chicken Thighs
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 2 bacon strips, chopped
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 4 boneless, skin-on chicken thighs
- 1/8 teaspoon pepper
- Dash salt
- 1/3 cup chicken broth
- 3 tablespoons lemon juice
Directions
- In a large skillet, cook bacon and rosemary over medium heat until bacon is crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings in pan.
- Sprinkle chicken with pepper and salt; brown in drippings on both sides. Cook, covered, skin side down, over medium heat 4-6 minutes or until a thermometer reads 170°. Remove from pan; keep warm. Pour off drippings from pan.
- Add broth and lemon juice to same skillet. Bring to a boil, scraping to loosen browned bits from pan; cook until liquid is reduced by half. Spoon over chicken; sprinkle with bacon.
Nutrition Facts
1 chicken thigh with 1 tablespoon sauce and 2 teaspoons cooked bacon: 286 calories, 20g fat (6g saturated fat), 91mg cholesterol, 279mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 24g protein.
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