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Rosemary Lemon Chicken Recipe

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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Main
Servings 2

Ingredients
  

  • 4 large pieces of chicken bone in and skin on. Thighs and legs work best.
  • 3 tablespoons of olive oil
  • 1 tablespoon of dried rosemary
  • 1 whole lemon sliced
  • 1 teaspoon salt
  • 1 teaspoon of black pepper

Instructions
 

  • Place the chicken in a small dish and drizzle the olive oil over it. Sprinkle on the rosemary, salt and pepper and lay the lemon slices on top.
  • Cover the dish and let the chicken marinate in the fridge for at least 30 minutes. Can marinate for up to 4 hours.
  • Preheat the oven to 350. Set an 8x8 baking dish to the side.
  • Preheat a skillet on medium high heat. Then drain chicken of any extra oil and place chicken in skillet , with the skin side down. You can leave the lemon slices on if you wish.
  • Sear both sides of the chicken, until they are golden brown (about 4 to 5 minutes on each side). Then place the chicken in the 8x8 baking dish.
  • Bake for 20 minutes and then test the deepest part of the chicken with a food thermometer. It should read 165. If chicken is not ready, place back in the oven at 3 minute intervals until it is done.
  • Let chicken rest for 5 minutes before serving.

Nutrition facts are provided as a courtesy.

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