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–+ servings

Rosemary Lemon Chicken Thighs with Bacon

Serving Size: 10
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: Jenn Tidwell

Cook Times

Active Prep5
Hands-On Cook25
Hands-Off Cook0
Passive0
Total Time30 minutes
Recipe Serving Size10

Cooking Tools Required

Cooling Rack, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Tongs, Top Stove

Ingredients

  • 3.5 pound bone-in skin-on chicken thigh bones removed
  • 4 ounce bacon chopped
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper
  • 2 1/2 teaspoon fresh rosemary minced
  • 3/4 cup chicken stock
  • 3 lemon juiced (about 1/3 cup for 10 servings)

Instructions

  • In a large skillet(s), cook bacon over medium heat until crisp. Remove bacon to paper towels; reserve drippings in pan.
  • Sprinkle chicken with salt and pepper; brown in bacon drippings on both sides, over medium heat, about 10 minutes or until a thermometer reads 165°. Add rosemary to skillet(s) during last few minutes of cooking time. Remove chicken from pan; keep warm. Pour off drippings from pan, leaving browned bits and any remaining rosemary.
  • 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 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