| Course | Main Dish |
|---|---|
| Cuisines | American |
| Cooking Methods | Searing, Simmering |
| Diets | Dairy Free, Egg Free, Keto, Nut Free, Refined Sugar Free, Soy Free |
| Main categories | Comfort, Everyday Food, Kid Friendly |
| Main Ingredient | Poultry |
Rosemary Lemon Chicken Thighs with Bacon
Serves: 10
Serving Size: 4 oz
A cooking show inspired me to create this lemony chicken. Ask your butcher to remove the bones from chicken thighs but leave the skin intact.
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Cooling Rack, Cutting board, Measuring cups and spoons, Sharp knifes, Skillet, Tongs, Top StoveIngredients
- 5 strip bacon chopped
- 2 1/2 teaspoon fresh rosemary crushed
- 2.5 pounds bone-in skin-on chicken thigh skin-on chicken thighs
- 1/3 teaspoon ground black pepper
- 1 dash Kosher salt
- 3/4 cup chicken broth
- 7 tablespoons lemon juice
Instructions
- In a large skillet, cook bacon and rosemary over medium heat until bacon is crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings in pan.
- Sprinkle chicken with pepper and salt; brown in drippings on both sides. Cook, covered, skin side down, over medium heat 4-6 minutes or until a thermometer reads 165°. Remove from pan; keep warm. Pour off drippings from pan.
- Add broth and lemon juice to same skillet. Bring to a boil, scraping to loosen browned bits from pan; cook until liquid is reduced by half. Spoon over chicken; sprinkle with bacon.
Reheating/Serving Instructions
Reheat to desired temperature using the oven, stove top or microwave.
Nutrition
Calories: 52kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 155mg | Potassium: 49mg | Sugar: 1g | Vitamin C: 6mg
Rosemary Lemon Chicken Thighs with Bacon
$30.00 cooking fee
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