Lemon Rosemary Chicken
A quick skillet chicken with bright lemon, savory rosemary, and a hint of heat from red chili. Ready in about 20 minutes for an easy weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 350
- Protein
- 25g
Ingredients
- 4 pieces chicken thighs
- 1 medium onion
- 1 whole lemon
- 2 sprigs fresh rosemary
- 2 whole red chili peppers
- 2 tablespoons olive oil
Instructions
- 1
Season the 4 chicken thighs with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 2 minutes.
- 2
Place the chicken skin-side down in the skillet. Cook until golden brown, about 5-7 minutes, then flip and cook 3 minutes more. Remove to a plate.
- 3
Add the 1 sliced onion and 2 whole red chilies to the skillet. Cook over medium, stirring, until the onion is soft and golden, about 5 minutes.
- 4
Return the chicken to the skillet. Add the 2 rosemary sprigs and juice of 1 lemon. Simmer until the chicken is cooked through and the sauce thickens slightly, about 5-7 minutes.
- 5
Serve hot, garnished with lemon slices and extra rosemary if desired.
Tools you’ll need
- large skillet
- knife
- cutting board
- citrus juicer
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