The smell of the classic lemon rosemary chicken is simply delightful. The chicken is juicy, tender, and packed with flavor. This dish is definitely a family favorite, and tastes heavenly.
Chicken is a stable in my home. We are always trying to come up with a way to recreate a chicken dish. This dish is perfect for weeknight dinners and simple dinner parties. Adding the rosemary and lemon gives the chicken a new flare. Above all else it will create a sense of simplicity and sophistication.
The Preparation
To create this recipe, you’ll need about 1.2-2.5 pounds of bone-in skinned chicken thighs or quarts of chicken. Also, hoping you have kosher salt handy, sliced lemons, garlic, butter, few sprigs of rosemary, and gallon storage bags. First, you’ll add kosher salt to all sides of the chicken, as well as under the skin. Then, place a pinch of butter between the skin and meat of each chicken thigh. Next, add the lemon slices, rosemary, and crushed butter into the storage bags. After that, place the chicken thighs in the storage bag. And leave in the refrigerate for 1-2 days. This will allow the chicken to develop more flavor.
After a day or two of refrigeration, it is time to bake.
Side Dishes with Rosemary Chicken
Lemon Rosemary Chicken
Equipment
- Gallon Storage Containers
- Oven
- Cutting Board
Ingredients
- 2.5 lbs. Chicken Thighs with Skin
- 5 sprigs Rosemary
- 4 gloves Garlic
- 3 Tbsp. Kosher Salt
- 2 tsp. Fresh black pepper
- 4 Tbsp. Unsalted Butter
- 3 Lemons Cut into slices
Instructions
Marinating Chicken Thighs
- Place kosher salt and black pepper on all sides of the chicken and in-between the thigh and skin.
- Next add a piece of the unsalted butter in-between the thigh and skin. For some of the thighs also add in-between a slice of lemon, smashed garlic, and a sprig of rosemary.
- Place in a freezer bag and add in the remaining lemons, smashed garlic, and rosemary sprigs into the bag.
- Leave in the refrigerate for 24-48 hours.
Cooking the Chicken Thighs
- Preheat the oven to 425 degrees F.
- Place the chicken thighs, rosemary sprigs, and lemon slices into a greased oven pan.
- Cook until golden brown, approximately 5-10 minutes.
- Then lower the oven temperature to 400 degrees F and continue to cook the chicken thighs for 35-45 minutes.
- Once removed from the oven, wrap in aluminum foil and allow to rest for 15-20 minutes before serving.