Health Lab Blog

Lemon Rosemary Chicken

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This recipe is adapted from a lovely experience that I had at my friend Pearl’s house!

I received a phone call on my way home from the airport that my friend was having a really rough day and a few of us were gathering at her house to support her. As soon as I walked through her front door, I was distracted by the delicious smell coming from the kitchen – a simple and easy meal Pearl had whipped up for her kids (because kids need to eat, even if momma is having a bad day…).

After visiting with her for a while, I decided to help myself to her dinner (the smell was just too tempting), and this meal has become one of my family’s absolute favorites!  The combination of lemon and rosemary is warming and alluring, plus this meal is prepped in less than 10 minutes with another 15-18 of oven cooking – perfect for a quick weekday meal!

Note: a cast iron skillet makes this dish super easy cleanup, but if you don’t have one, use a regular skillet and simply transfer cooked chicken and juices to casserole dish before adding lemon and rosemary to place in oven.

Here’s what you’ll need:

1-2 packages chicken thighs (I love thighs because they are so forgiving! It’s really hard to overcook and dry them out. I have used both boneless/skinless and bone in/skin on – both work great!)

½-1 stick of butter

4-5 sprigs fresh rosemary

1-2 lemons, sliced moderately thinly

Salt and Pepper

Here’s what you’ll do:

Preheat oven to 350 degrees.

Heat ½ stick butter in cast iron skillet on medium high heat (if serving more than 4 people (or teenage boys) you may need two skillets).

Season tops of thighs with a generous pinch of salt and pepper.

Once butter is melted and skillet is hot, add thighs top-sidedown.  Allow to cook for 3-4 minutes or until meat is brown and crispy.

Flip each thigh over and turn off heat. 

Nestle rosemary sprigs in between thighs and top each thigh with a slice of lemon. 

Place skillet in oven and cook for 15-18 minutes or until chicken is cooked through. 

The dish is lovely with roasted asparagus or brussel sprouts!

Lemon Rosemary Chicken

Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Servings 4 people

Ingredients
  

  • 1-2 packages chicken thighs
  • 1/2-1 stick butter
  • 4-5 sprigs fresh rosemary
  • 1-2 lemons sliced moderately thinly
  • Salt and Pepper

Instructions
 

  • Preheat oven to 350 degrees.
  • Heat 1/2 stick butter in cast iron skillet on medium high heat.
  • Season tops of thighs with a generous pinch of salt and pepper.
  • Once butter is melted and skillet is hot, add thighs top-side down.
  • Allow to cook for 3-4 minutes or until meat is brown and crispy.
  • Flip each thigh over and turn off heat.
  • Nestle rosemary sprigs in between thighs and top each thigh with a slice of lemon.
  • Place skillet in oven and cook for 15-18 minutes or until chicken is cooked through.

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I'm April Miller.

Hi! I'M April Miller.

I’m a Functional Nutritional Therapy Practitioner, wife and mom to 3 amazing kids! I know how challenging it can be to balance work and family demands with healthy living. But we women deserve to take care of ourselves – our bodies demand it! Auto-immune triggers, adrenal fatigue, hormone issues and cancer are the result of not listening and properly caring for ourselves. But it’s not too late – get started now!