ROSEMARY-LEMON CHICKEN THIGHS

Rosemary-Lemon Chicken Thighs image

A cooking show inspired me to create this lemony chicken. Ask your butcher to remove the bones from chicken thighs but leave the skin intact. -Jennifer Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 bacon strips, chopped
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
4 boneless, skin-on chicken thighs
1/8 teaspoon pepper
Dash salt
1/3 cup chicken broth
3 tablespoons lemon juice

Steps:

In a large skillet, cook bacon and rosemary over medium heat until bacon is crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings in pan., Sprinkle chicken with pepper and salt; brown in drippings on both sides. Cook, covered, skin side down, over medium heat 4-6 minutes or until a thermometer reads 170°. Remove from pan; keep warm. Pour off drippings from pan., Add broth and lemon juice to same skillet. Bring to a boil, scraping to loosen browned bits from pan; cook until liquid is reduced by half. Spoon over chicken; sprinkle with bacon.

Nutrition Facts : Calories 286 calories, Fat 20g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 279mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.