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.


Recipe Summary

45 mins
50 mins
5 mins
4 chicken thighs


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

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

  • 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.

  • 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.

  • 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).

  • 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.

Nutrition Facts

271 calories; protein 29.3g; carbohydrates 3.1g; fat 15.6g; cholesterol 106.5mg; sodium 389.1mg. Full Nutrition