Chicken thighs really are the perfect weeknight protein. Who can say no to crispy skin and juicy meat? Flavor them with aromatic rosemary and zippy lemon, add some wine and garlic and you have a guaranteed home run. The simple pan sauce is perfect to drizzle over creamy mashed potatoes or steamed rice but I most often just serve the chicken with simple vegetables and drizzle the sauce over everything on my plate because YES PLEASE!
Ingredients
Chicken thighs. I love using bone-in, skin-on chicken thighs but any chicken pieces will work well here. Lemon. Rosemary. Garlic. Butter. White wine. Salt and pepper.
How long to cook chicken thighs
Depending on their size, chicken thighs should take around 25-30 minutes to cook. Brown them well on both sides until the skin is golden brown and crisp then make a simple pan sauce and cook the chicken in the sauce, covered, for another 15-20 minutes until the chicken reads 73°C/165ºF on a meat thermometer or until it is cooked to the bone. Alternatively, you can brown the chicken on the stove then transfer to a preheated oven for 15-20 minutes.
What to serve with rosemary lemon chicken thighs
Chicken thigh recipes
