Rosemary Lemon Crispy Chicken Thighs

Rosemary Lemon Crispy Chicken Thighs.jpg

Yep, these check all the boxes: juicy, flavorful, tender, crispy and easy! Am I overselling it? I think not :)

Full disclosure, my thighs had no skin on them due to a shopping snafu, but they still crisped up nicely. Ideally, you want the skin to be present but that just wasn’t in the cards this go-round! I decided to go ahead and share this with you just to let you know that it can still be done, even without the skin.

This makes a great protein alongside your favorite side dish! We served it with a simple green salad for an easy, delicious midweek dinner!

Yield: 4

Rosemary Lemon Crispy Chicken Thighs

prep time: 20 minscook time: 25 minstotal time: 45 mins


  • 4 chicken thighs, bone removed
  • 2 tbsp high heat cooking fat
  • 1 tsp sea salt, plus more for additional seasoning
  • 1 tsp garlic powder, plus more for additional seasoning
  • Fresh Rosemary
  • 1 medium lemon


  1. Preheat oven to 400 degrees.
  2. Remove the bone from the chicken if it has not been removed already. Fold the thigh in half, back to the “shape” it has with the bone in.
  3. Season the outside chicken with 1 tsp sea salt and 1 tsp garlic powder.
  4. Season the inside of each thigh with a dash of salt and garlic powder.
  5. Add the cooking fat to a cast-iron skillet. Heat to high on the stove top, then carefully place each thigh skin-side down in the pan. Sear for approx 6-9 minutes until you get a nice, crispy skin.
  6. Remove from heat and flip the thighs over, skin side up. If a lot of juice has collected in the pan, use a spoon to scoop some out. You want enough to prevent the chicken from sticking, but it shouldn’t be swimming :)
  7. Cut the lemon in half. Squeeze one half over the thighs. Cut the other half into slices and set aside.
  8. Stem one sprig of rosemary and sprinkle it over the thighs.
  9. Place the pan in the oven and bake for 20-25 minutes until done through.
  10. In the last 3-5 minutes, add the lemon slices and a few rosemary sprigs.
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