Lemon Garlic Rosemary Cast Iron Chicken Thighs
If you’re a thigh guy (or lady) you need this Lemon Garlic Rosemary Cast Iron Chicken Thigh recipe in your life! Bursting with flavor, succulent juicy meat, crispy skin, and life doesn’t get any better.
- 4 chicken thighs
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ tablespoon ghee
- 4 cloves garlic peeled and left whole
- ½ lemon thinly sliced
- 2 sprigs rosemary
Preheat the oven to 375F.
Pat the chicken dry and season it on both sides with salt and pepper.
Add the ghee to a large cast-iron skillet over medium-high heat. Once hot, add 4 chicken thighs skin-side-down and cook until seared on both sides, about 5 minutes on the first side and about 3 minutes on the second side.
Add the garlic cloves, lemon slices, and rosemary sprigs to the skillet. Transfer the skillet to the oven and cook until the chicken is fully cooked, about 20 to 30 minutes. It should reach an internal temperature of 165F and the juices should run clear.
- Don't skip the searing of the chicken thighs. This is how the skin get nice and crispy!
- If you don't have ghee you can substitute butter, lard or avocado oil.
Calories: 545kcal | Carbohydrates: 5g | Protein: 37g | Fat: 41g | Saturated Fat: 12g | Cholesterol: 231mg | Sodium: 466mg | Potassium: 525mg | Fiber: 1g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 16mg | Calcium: 36mg | Iron: 2mg