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.
Provided by Spexgirl
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- 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 : Calories 270.8 calories, Carbohydrate 3.1 g, Cholesterol 106.5 mg, Fat 15.6 g, Fiber 1.2 g, Protein 29.3 g, SaturatedFat 3.8 g, Sodium 389.1 mg, Sugar 0.3 g
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