Skillet Rosemary Chicken
Crispy rosemary chicken thighs roasted with garlic and fresh herbs, all in one skillet for a flavorful and easy weeknight meal.
Servings: 4 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 4 bone-in skin-on chicken thighs
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3-4 sprigs Fresh rosemary plus more for serving
- 2 garlic cloves minced
- Lemon wedges for serving
Instructions
- Preheat the oven to 350˚F.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Use a paper towel to pat the chicken dry. Season the chicken with paprika, salt and pepper on both sides, then place the chicken skin-side down on the heated skillet in a single layer. Cook undisturbed, until browned on one side, 5-7 minutes.
- Flip the chicken to the other side. Nestle the rosemary and garlic around the chicken and transfer it to the oven to finish cooking. Cook until the chicken is cooked through and the internal temperature reaches 165˚F, 18-20 minutes.
- Serve with lemon wedges and squeeze the lemon juice on top before serving.
Nutrition
Calories: 351kcal | Carbohydrates: 1g | Protein: 24g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 403mg | Potassium: 312mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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