Lemon Rosemary Chicken

Lemon Rosemary Chicken
Yield: serves 4
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  1. 8 bone-in, skin-on chicken thighs*
  2. 1/2 teaspoon dried thyme
  3. 1/2 teaspoon dried oregano
  4. Kosher salt and freshly ground black pepper, to taste
  5. 2 tablespoons unsalted butter
  6. 2 cloves garlic, minced
  7. 1 cup lemon juice
  8. 1/4 cup chicken stock
  9. 2 tablespoons maple syrup
  10. 2 tablespoons honey
  11. 1 tablespoon fresh rosemary
  12. Kosher salt and freshly ground black pepper, to taste
  13. 2 tablespoons chopped fresh parsley leaves
  1. Preheat oven to 400 degrees F.
  2. Season chicken with thyme, oregano, salt and pepper, to taste; set aside.
  3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  4. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice, chicken stock, maple syrup, honey and rosemary; season with salt and pepper, to taste.
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  6. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  7. Serve immediately, garnish with parsley.
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