Rosemary Lemon Chicken Thighs
Created by Chef shapeweaver on April 5, 2018
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #29303
Ingredients
- 2 ounces sliced bacon (2 strips chopped)
- 1/4 teaspoon dried rosemary (crushed)
- 12 ounces boneless chicken thighs (4 skin-on thighs)
- 1/8 teaspoon ground black pepper, or to taste
- 1/8 teaspoon salt, or to taste
- 1/3 cup chicken broth
- 3 tablespoons lemon juice
How to Make
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Step 1: In a large skillet,cook and stir bacon and rosemary over medium heat until bacon is crisp.
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Step 2: Remove bacon from skillet by using a slotted spoon,place on paper towels. Save the drippings.
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Step 3: Sprinkle chicken with salt and pepper and brown both sides in bacon drippings.
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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.
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Step 5: Pour off drippings from pan and add broth and lemon juice to same skillet.
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Step 6: Bring to a boil,scraping to loosen browned bits from bottom of pan then cook until liquid is reduced by half.
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Step 7: Spoon liquid over chicken and sprinkle with reserved bacon.