An easy week night meal that’s healthy and delicious! These Lemon & Rosemary Roasted Chicken Thighs are bursting with citrus and herb goodness!
If your family is a busy on the go family like ours then your going to love this recipe!
Now that the warmer weather has arrived here in the Northeast I’m realizing that I need to get back on track with some healthy eating habits. Sometimes this can get a bit challenging with everyone’s busy schedule.
I made these Lemon & Rosemary Roasted Chicken Thighs for dinner last week and they were a huge hit with everyone. I loved how easy it was to put together such a tasty and healthy meal.
My trick to giving the chicken an extra citrus and herb flavor is to stuff the sliced lemons and some of the chopped rosemary under the chicken skin. It was amazing how much more flavorful the chicken was.
What to serve with your Lemon & Rosemary Roasted Chicken Thighs
I served the chicken with Strawberry Spinach Salad {with Honey Poppy Seed Dressing} that I shared the recipe for last week and a Green Bean & Wild Rice Stir Fry which I’ll be sharing on Thursday.
I was happy that I made extra because my daughter loved it so much she wanted to take it to school the next day for lunch. It’s one of those dishes that tastes great reheated or cold so it was perfect for a school lunch!
Lemon & Rosemary Roasted Chicken Thighs
Ingredients
- 8 Chicken thighs with skin on and bone in
- 1 Lemon
- 2 Tablespoons Chopped fresh rosemary ,dried may be substituted as well
- Salt and pepper to taste
Instructions
- Preheat oven to 375 Degrees F. Line a baking sheet with aluminum foil for easy clean up.
- Rinse chicken and pat dry. Season with salt and pepper.
- Slice lemon in half. Slice half of the lemon in thin slices ( you'll need 8 slices. I cut each of my slices in half as well) and set other half aside.
- Lift chicken skin and sprinkle a little bit of chopped rosemary under the skin and a slice of lemon. Cover with the chicken skin and repeat with the remaining chicken pieces.
- Squeeze the juice from the other half of the lemon over the chicken thighs and sprinkle with the remaining rosemary.
- Bake in preheated oven for 30-40 minutes. Juices should run clear when the chicken is pierced.
Nutrition
These Lemon & Rosemary Roasted Chicken Thighs are a perfect easy week night meal and they’d also be great on the weekend especially if you’re feeding a crowd. Just double or triple the recipe!
Make sure you stop back on Thursday for the Green Bean & Wild Rice Stir Fry recipe that I served with these! Until then…here are some other great side dishes for you to try! Just click on the picture for the recipe.
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I will be sharing this recipe at the following link parties:
A nice easy chicken thigh recipe. Good post.
The Old Fat Guy
Thanks! Glad you stopped by!