Lemon Rosemary Chicken Thighs
These lemon rosemary chicken thighs are such an easy and nourishing dinner. You should definitely grill leftovers to have the next day for lunch. They're bursting with flavor from the lemon juice and rosemary and so satisfying. We used bone-in and skin-on chicken thighs for added nutrients and flavor as well! You can pair these with just about anything for a quick dinner. We did rice and green beans, but feel free to use any carb or veggie! Enjoy!
Servings: 4
Ingredients
- 1½ lbs chicken thighs
- ¼ cup olive oil
- ½ lemon juiced
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh rosemary chopped
- fresh lemon slices for garnish
Instructions
- Pat dry your chicken thighs to dry them out. Then in a large bowl, mix them together with the olive oil, lemon, and all the seasonings.
To Grill:
- Heat your grill. Cook chicken on both sides for about 7 minutes until nice and crispy and cooked through and the internal temperature is 165F degrees.
To Bake:
- We grilled ours but you could easily bake them as well. Preheat your oven to 425F degrees.
- Place your chicken on a sheet pan or in a large baking dish and top with extra rosemary.
- Bake for 35-45 minutes until the chicken is cooked through and reaches an internal temperature of 165F degrees. We always use a meat thermometer, and this is our favorite one! If they don't get crispy enough, you can always broil them for 2-3 minutes after cooking until they brown. Just make sure to keep a close eye because they will brown quickly!
- Top with fresh lemons and extra rosemary for garnish. Serve with sides and enjoy! We did rice and steamed green beans and it was a hit!
Notes
For Storing: Store in an airtight container in the fridge for 4-5 days.