Name: Lemon Rosemary Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 large lemons, zest and juice, divided; 1 Tablespoon garlic, finely minced; 2 Tablespoons fresh rosemary leaves, chopped; 8 boneless, skinless chicken thighs; 2 Tablespoons extra virgin olive oil; salt and black pepper, to taste

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This quick and easy lemon rosemary chicken recipe is perfect for hectic weeknight meals. Featuring a classic blend of lemon, garlic, and rosemary, this dish doesn’t need a lot of fancy ingredients to deliver robust flavor.

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What’s more, it pairs beautifully with just about any side dish you choose, including roasted vegetables, brown rice, quinoa, or a leafy green salad.

Here is what you will need to make this tasty dinner recipe:

2 lemons
minced garlic
fresh rosemary
boneless, skinless chicken thighs
extra virgin olive oil
salt and black pepper

Why use chicken thighs instead of breasts?

Usually when I post a chicken recipe that includes chicken thighs instead of breasts, people ask why. I think thighs are more flavorful, and they are quicker to cook.

Since they are a thinner cut of meat and dark meat, they cook faster and more evenly. I love using them for a recipe like this that needs to be a bit more rich in flavor and texture.

You can, of course, swap them out for breasts but I would definitely recommend you get thinner sliced ones or cut regular breasts in half for quicker cook times and more even distribution of flavor!

How to make lemon rosemary chicken:

In a small bowl, combine ½ of the lemon zest and juice with the garlic and rosemary and stir to combine. Place remaining lemon zest in an airtight container and freeze for future use in marinades, soups, or salad dressings. Reserve remaining lemon juice and set aside.
Unroll chicken thighs, if necessary, to expose entire surface area. Season with salt and pepper, if desired.
Place chicken thighs in a large, sealable plastic bag and pour marinade on top. Seal bag and turn several times to ensure chicken is evenly coated. Place bag in the refrigerator to marinade for at least 30 minutes or overnight.
When ready to cook, heat olive oil in a large skillet over medium-high heat. Remove chicken thighs from bag, allowing excess marinade drip off before transferring to another dish. Discard remaining marinade.
Working in batches if necessary, add chicken thighs to hot skillet and cook until browned on each side, approximately 3-4 minutes per side. Transfer thighs to a clean serving platter and set aside.
Add remaining lemon juice and ¼ cup water, if necessary, to hot skillet to deglaze. Gently scrape surface of pan with spatula to remove any browned bits. Bring liquid to a boil and then reduce heat to medium-low.
Return chicken thighs to skillet and simmer for 3-4 minutes or until chicken is cooked through. Season with additional salt and black pepper, to taste. Remove from heat and serve immediately with your choice of sides.

In a small bowl, combine ½ of the lemon zest and juice with the garlic and rosemary and stir to combine. Place remaining lemon zest in an airtight container and freeze for future use in marinades, soups, or salad dressings. Reserve remaining lemon juice and set aside. Unroll chicken thighs, if necessary, to expose entire surface area. Season with salt and pepper, if desired. Place chicken thighs in a large, sealable plastic bag and pour marinade on top. Seal bag and turn several times to ensure chicken is evenly coated. Place bag in the refrigerator to marinade for at least 30 minutes or overnight. When ready to cook, heat olive oil in a large skillet over medium-high heat. Remove chicken thighs from bag, allowing excess marinade drip off before transferring to another dish. Discard remaining marinade. Working in batches if necessary, add chicken thighs to hot skillet and cook until browned on each side, approximately 3-4 minutes per side. Transfer thighs to a clean serving platter and set aside. Add remaining lemon juice and ¼ cup water, if necessary, to hot skillet to deglaze. Gently scrape surface of pan with spatula to remove any browned bits. Bring liquid to a boil and then reduce heat to medium-low. Return chicken thighs to skillet and simmer for 3-4 minutes or until chicken is cooked through. Season with additional salt and black pepper, to taste. Remove from heat and serve immediately with your choice of sides.

How long does it take to make this recipe?

You can have this recipe on the table, start to finish, in about 30 minutes if you do the marinating the night before or even the day before.

Also, if I’m in a hurry I don’t always give it the full 30 minutes to marinate. You could throw them in, give them 15 minutes and then cook them. The recipe will still be delicious!

Can I meal prep with this lemon rosemary chicken?

I think this lemon rosemary chicken recipe is great for meal prepping. You can make a batch in advance for a healthy lunch option throughout the week! It pairs so well with a salad or fresh vegetables that I can count on having tons of options to go with this flavorful chicken.

Since this recipe is made with chicken thighs, I don’t have to worry about it getting dry and gross in the refrigerator throughout the week.

Printable Lemon Rosemary Chicken Recipe:

Not making this delicious dinner recipe tonight? That’s okay! You can print it out to make at a later time or you can bookmark the page and come back when you want to whip up this easy and delicious weeknight dinner.

Yield: 4 Servings