Lemon & Rosemary Roasted Chicken Thighs
An easy week night meal that's healthy and delicious! These Lemon & Rosemary Roasted Chicken Thighs are bursting with citrus and herb goodness!
Servings 4 people
- 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
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.
Calories: 642kcal | Carbohydrates: 3g | Protein: 47g | Fat: 48g | Saturated Fat: 12g | Cholesterol: 283mg | Sodium: 223mg | Potassium: 629mg | Vitamin A: 255IU | Vitamin C: 14.5mg | Calcium: 33mg | Iron: 2.2mg