Mediterranean-Inspired Chicken Thighs

This delightful dish is a snap to start on the stovetop and finish in the oven. A handful of fresh ingredients combine for a big burst of Mediterranean-inspired flavor. Excellent when served with Herbed Cauliflower Rice (on this site) and fresh green beans or a salad.

• Preparation Time: 5 mins
• Cooking Time: 45 mins
• Total Time: 50 mins
• Calories: 271 Calories

Ingredients

• 1 tablespoon olive oil
• 1 cup chicken broth
• 2 sprigs fresh rosemary
• sea salt and ground black pepper to taste
• 4 large bone-in, skin-on chicken thighs, or more to taste
• 1 medium lemon, cut into 6 wedges

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Pat chicken thighs dry with paper towels; season with salt and pepper.

Step 3

Heat oil in a large, oven-proof skillet over medium-high heat. Add chicken, skin-side down, to the hot oil. Sear until skin is browned and crisp, 5 to 7 minutes. Turn and brown the other side, about 5 minutes more. Remove from heat and drain excess fat from the skillet.

Step 4

Return the skillet to medium-high heat. Add chicken broth, 2 lemon wedges, and rosemary sprigs. Reserve remaining lemon wedges for serving. Bring to a boil, then remove from the heat.

Step 5

Cover skillet and place in the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 6

Remove from the oven and squeeze juice from the 2 hot lemon wedges over the chicken. Transfer to a serving dish and garnish with additional lemon wedges.