Lemon Rosemary Chicken Thighs with Pan Sauce

Lemon Rosemary Chicken Thighs with Pan Sauce

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READY IN 40min

These chicken thighs are crispy, juicy and flavorful. Pan-seared, perfumed with rosemary and roasted lemons, and served with a luscious pan sauce.

Lemon Rosemary Chicken Thighs with Pan Sauce


  • 3 bone-in, skin-on chicken thighs (about 1 ½ lbs)
  • 2 tsp extra virgin olive oil
  • 1 lemon, sliced ¼ inch thick, seeds removed
  • 3-4 sprigs of rosemary
  • ½ medium shallot, minced
  • 2 tsp flour
  • 1C low sodium chicken broth, warmed
  • 1T lemon juice, or to taste
  • 1T chilled butter
  • Kosher salt and fresh cracked pepper


  • 1Preheat oven to 425°F. Pat chicken dry and season generously with salt and pepper. Warm oil in a large sauté pan over medium heat. Add chicken to pan skin-side down. Add lemon slices and scatter over rosemary. Cook chicken 6-8 minutes or until skin becomes golden brown. Remove excess oil in pan so only 1 tablespoon remains. Transfer pan to center rack of oven.
  • 2Cook an additional 4-5 minutes or until skin is well-browned. Flip chicken and continue to cook 4-8 minutes or until a thermometer inserted into the center registers 165°F. Remove chicken and lemon slices from pan. Discard rosemary.
  • 3While chicken rests, prepare pan sauce. Discard all but 2 teaspoons of oil from pan. Warm over medium heat. Add shallot, season with salt and pepper, and sauté 3-5 minutes or until translucent. Add flour and stir for 1 minute. Slowly add broth, whisking constantly until combined. Turn heat to medium-high and allow sauce to reduce for 3-5 minutes, or until desired thickness. Add lemon juice to taste. Add butter and swirl pan until incorporated. Taste again for seasoning. Serve chicken with sauce and lemon slices, and enjoy.