Rosemary Lemon Chicken Thighs

Prep Time
Cook Time
Ready In

"This recipe was found in TOH's 2017 Quick Cooking Annual Recipes. It was sent to them by Jean Tidwell from Fair Oaks,CA. And I'm posting here as a request from Ellie. As of yet I haven't tried this recipe. Posted to " ZAZZ " on 4/5/18. " Keep Smiling :)"

Original recipe yields 4 servings


  • Serving Size: 1 (118.1 g)
  • Calories 212
  • Total Fat - 15.9 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 87.7 mg
  • Sodium - 286.6 mg
  • Total Carbohydrate - 1.3 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.3 g
  • Protein - 15.5 g
  • Calcium - 11.9 mg
  • Iron - 0.7 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0.1 mg

Step 1

In a large skillet,cook and stir bacon and rosemary over medium heat until bacon is crisp.

Step 2

Remove bacon from skillet by using a slotted spoon,place on paper towels. Save the drippings.

Step 3

Sprinkle chicken with salt and pepper and brown both sides in bacon drippings.

Step 4

With skin side down,cook covered over medium heat 4 to 6 minutes or until internal temperature reaches 170 degrees. Remove from pan and keep warm.

Step 5

Pour off drippings from pan and add broth and lemon juice to same skillet.

Step 6

Bring to a boil,scraping to loosen browned bits from bottom of pan then cook until liquid is reduced by half.

Step 7

Spoon liquid over chicken and sprinkle with reserved bacon.

Tips & Variations

No special items needed.



Unfortunately I could not get boneless chicken thighs with skin (we can buy it on the bone with skin or off the bone skinless) so I went with off the bone skinless and scaled the recipe back for 1 serve and my thigh was huge and I only managed to get through half but that half was so delicious and moist and pack with flavour that I am looking forward to having the other half in a sandwich for lunch, thank you Chef shapeweaver for post such a delicious recipe, made for Pick Me tag game.

review by:
(3 May 2018)