Lemon-Rosemary Chicken Thighs

Nuvita Biscuits


  • 6 bone-in, skin-on chicken thighs (about 2 lb.), excess fat trimmed
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh rosemary or 2 tsp. dried
  • 1 garlic clove, minced
  • Salt and pepper


  1. Preheat broiler. Rinse chicken thighs; pat dry. Arrange thighs, skin side down, on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Brush 1/3 of mixture over chicken and sprinkle with salt and pepper. Broil 4 to 6 inches from heat until lightly browned, about 7 minutes.
  2. Using tongs, turn chicken thighs skin side up. Brush 1/3 of lemon-juice mixture over skin and sprinkle with salt and pepper. Broil until thighs are browned, about 7 minutes.
  3. Turn off broiler and set oven to 450°F. Brush final 1/3 of lemon-juice mixture over chicken (discard any leftover lemon-juice mixture) and return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10 minutes. Serve hot.


Recipe Comments

  1. posted by Melanie on Mar 19, 2013

    I made chicken and dumplings with one fryer, what should I do with the other one? It’s a 4 lb fryer.
    Susan, your idea looks easy. Can you explain the “g, kg” measurements and what are “chat potatoes”? Thanx

  2. posted by Gage on Mar 21, 2013

    im 16 so i cant really go all out

  3. posted by Sir fliesalot on Mar 25, 2013

    I like chicken thighs wrapped around cream cheese and jalapeno pepper with bacon wrapped around the chicken thigh. Can I prepare them ahead of time, keep it in the freezer and it still be okay when it is grilled later? Not sure how it would affect the pepper or cream cheese.

  4. posted by colingrillo on Mar 25, 2013

    Thank you for your answer, and have a wonderful day! :)
    I apreciatte your sense of humor, but I’m looking for recipes and different ideas, please! :)

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