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Lemon Rosemary Chicken

5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Servings 4 people


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


  • 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.