Since I've always loved lemon and rosemary together, this dish was an immediate favorite for me and it came together as a bit of an experiment. I love to cook with chicken thighs because they have so much more flavor than chicken breasts, and they are also much less expensive. For a quick weeknight meal, tossing a few ingredients together became a very delicious meal.
With a package of chicken thighs, a bit of leftover white wine, some fresh rosemary from the garden and one lemon, this dish was ready to serve in about 45 minutes.
The trick to this dish is to get a really nice seared exterior on the chicken before you turn it over. (Of course, I had one chicken thighs that lost its skin, so he was the lonely skinless thigh in the middle of the pan..lol) Once that skin is seared, all of the juices are locked in, the skin gets nice and crispy, and you're ready to build the flavors around the chicken.
8 - 10 Bone-In and Skin-On Chicken Thighs
Kosher Salt and Fresh Ground Black Pepper
1 TB Olive Oil
1/2 cup White Wine, divided
Several Sprigs of Fresh Rosemary
1 Large Lemon, cut in half, one half sliced the other half for juicing
Preheat oven to 450 degrees.
Heat a large nonstick skillet over medium-high heat. Lightly season the chicken on both sides with salt and pepper, then place the chicken in the pan, skin side down, and cook for 5 minutes, without turning.
Reduce heat to medium. Using a spatula, carefully loosen the chicken without turning and continue to cook until the skin is golden, about 10 minutes. Pour 1/4 cup white wine over the chicken along with the juice from 1/2 of the lemon, and tuck 2 or 3 springs of rosemary under the chicken. Transfer the pan to the oven and cook for 15 minutes.
Remove the pan from the oven and turn the chicken over, pour the remaining 1/4 cup of wine over chicken and cook about 5 minutes longer until the chicken is cooked through and no longer pink. (If you are using larger chicken thighs you might need an extra 5 - 10 minutes of cooking time.)
Remove the chicken from the oven and remove the rosemary sprigs and discard. Scatter the lemon slices on top of the chicken, cover and let rest for 5 minutes. Serve with steamed brown rice and roasted asparagus. Enjoy!!