Rosemary-Lemon Chicken Thighs

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
A cooking show inspired me to create this lemony chicken. Ask your butcher to remove the bones from chicken thighs but leave the skin intact. —Jennifer Tidwell, Fair Oaks, California

Ingredients

  • 2 bacon strips, chopped
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 4 boneless, skin-on chicken thighs
  • 1/8 teaspoon pepper
  • Dash salt
  • 1/3 cup chicken broth
  • 3 tablespoons lemon juice

Directions

  1. In a large skillet, cook bacon and rosemary over medium heat until bacon is crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings in pan.
  2. Sprinkle chicken with pepper and salt; brown in drippings on both sides. Cook, covered, skin side down, over medium heat 4-6 minutes or until a thermometer reads 170°. Remove from pan; keep warm. Pour off drippings from pan.
  3. Add broth and lemon juice to same skillet. Bring to a boil, scraping to loosen browned bits from pan; cook until liquid is reduced by half. Spoon over chicken; sprinkle with bacon.

Nutrition Facts

1 chicken thigh with 1 tablespoon sauce and 2 teaspoons cooked bacon: 286 calories, 20g fat (6g saturated fat), 91mg cholesterol, 279mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 24g protein.

A cooking show inspired me to create this lemony chicken. Ask your butcher to remove the bones from chicken thighs but leave the skin intact. —Jennifer Tidwell, Fair Oaks, California
Recipe Creator

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