Juicy rosemary lemon chicken thighs is the kind of recipe that’s perfect to make for a quick weeknight dinner. Serve with simple sides for a delicious meal.
Chicken thighs really are the perfect weeknight protein. Who can say no to crispy skin and juicy meat? Flavor them with aromatic rosemary and zippy lemon, add some wine and garlic and you have a guaranteed home run. The simple pan sauce is perfect to drizzle over creamy mashed potatoes or steamed rice but I most often just serve the chicken with simple vegetables and drizzle the sauce over everything on my plate because YES PLEASE!
- Chicken thighs. I love using bone-in, skin-on chicken thighs but any chicken pieces will work well here.
- White wine.
- Salt and pepper.
How long to cook chicken thighs
Depending on their size, chicken thighs should take around 25-30 minutes to cook. Brown them well on both sides until the skin is golden brown and crisp then make a simple pan sauce and cook the chicken in the sauce, covered, for another 15-20 minutes until the chicken reads 73°C/165ºF on a meat thermometer or until it is cooked to the bone.
Alternatively, you can brown the chicken on the stove then transfer to a preheated oven for 15-20 minutes.
What to serve with rosemary lemon chicken thighs
- Easy spicy garlic roasted broccoli
- Parmesan garlic mashed potatoes
- Crispy salt and pepper smashed potatoes
- Easy steamed spring vegetables with feta cheese
- Creamed spinach stuffed butternut squash
Chicken thigh recipes
- Lemon pepper chicken thighs
- Easy honey garlic chicken thighs
- Grilled peri-peri chicken thighs
- Chicken Piccata Thighs
Easy rosemary lemon chicken thighs
- 8 chicken thighs (skin-on, bone in)
- 2 tbsp fresh rosemary finely chopped
- 1 tsp salt
- 1 tsp black pepper
- 2-3 garlic cloves minced
- ½ cup white wine
- juice of 1 lemon
- 1 tbsp butter
- salt and pepper to taste
- Pat the chicken thighs dry on both sides then generously season with the chopped rosemary, salt and pepper. Press the seasoning into the chicken thighs.
- Place the chicken thighs, skin-side down into a cold skillet or frying pan. Set the pan over medium-high heat. This allows the fat to render slowly out of the chicken and will result in crispy skin.
- Once the chicken is golden brown and crisp, turn over and cook for another 3-5 minutes on the other side until golden brown.
- Remove the chicken from the pan and set aside.
- Fry the garlic in the chicken fat left in the pan until fragrant. Add the wine and lemon juice. Scrape any sticky bits off the bottom of the pan. Place the chicken back into the sauce then reduce the heat and allow to simmer and cook for another 15-20 minutes, topping up the cooking liquid with water or chicken stock if the pan becomes dry. The chicken is cooked when it reaches 73°C/165°F on a meat thermometer.
- Season the chicken and sauce to taste then serve with the pan sauce.