Rosemary And Lemon Roasted Chicken Thighs
1 tablespoon minced fresh rosemary
Kosher salt and ground black pepper
8 bone-in, skin-on chicken thighs (about 2½ pounds)
½ cup all-purpose flour
2 tablespoons olive oil
2 tablespoons roughly chopped fresh chives or parsley (optional)
1. Heat oven to 400 F.
2. Wash and zest the lemons. Cut the lemons in half, then set aside. In a small bowl, mix together the lemon zest and rosemary. Season with salt and pepper.
3. Use your fingers to gently loosen the skin from the chicken thighs. Insert a hefty pinch of the rosemary-lemon zest mixture under the skin of each thigh and rub it to coat the meat. You will use about half of the rub mixture for this.
4. In a shallow bowl, blend the flour with a hefty pinch each of salt and pepper. Dredge the chicken thighs through the flour mixture and shake off any excess.
5. In a large oven-safe skillet over medium-high, heat the oil. Working in batches if necessary, add the chicken thighs, skin side down, and cook for about 5 minutes, or until the skin starts to brown. Flip the thighs and cook for another 4 minutes or so on the bottoms, or until the bottoms start to turn golden. If you cooked the chicken in batches, fit all of the chicken back into the pan, transfer to the oven and roast for about 20 minutes, or until the chicken reaches 165 F at the thickest part.
6. Squeeze the reserved lemon halves over the chicken as desired, then sprinkle the remaining lemon zest and rosemary mixture over it. Serve hot. Sprinkle with chives or parsley, if desired.
Nutrition information per serving: 660 calories; 420 calories from fat (64 percent of total calories); 47 g fat (12 g saturated; 0 g trans fats); 235 mg cholesterol; 440 mg sodium; 16 g carbohydrate; 1 g fiber; 1 g sugar; 42 g protein.