This lemon rosemary chicken thighs recipe is the perfect way to spice up your weeknight dinner routine. These juicy chicken thighs are marinated in a fragrant blend of lemon, rosemary, and garlic, then baked to perfection. Serve with a simple side of roasted potatoes or steamed broccoli for a complete meal.
Rosemary Lemon Chicken Thighs
This Rosemary Lemon Chicken Thighs recipe is perfect for any night of the week or to share with guests. The ingredients are simple and you probably have most of them on hand. Plus, it only takes about 30 minutes to make from start to finish.
The lemon and rosemary give this dish a wonderfully fragrant flavor that will tantalize your taste buds. Serve it with some roasted vegetables or mashed potatoes for a complete meal. You won’t be disappointed with this dish!
What Does Adding Lemon to Chicken Do?
Adding lemon to chicken adds so much flavor. Because the lemon is acidic, it also helps to tenderize the chicken. The end result is a delicious tender, flavorful chicken dinner.
Can Lemon Chicken Be Marinated Too Long
Yes, if you marinate your chicken in lemon juice for too long, the acidity will start to break down the proteins in the chicken and make it tough. So, for best results, marinate the chicken for 30 minutes up to overnight, about 12-24 hours. After that, the lemon will start to make the chicken tough and have the opposite effect of what you want.
Do I Have to Use Fresh Rosemary?
No, you don’t HAVE to use fresh rosemary. But, I highly recommend it. The flavor is just so much better with fresh herbs. But, if you don’t have any on hand or can’t find any at the store, you can use dried rosemary. Just use about 1/3 of the amount called for in the recipe.
How long to cook Rosemary Baked Chicken Thighs
When you cook rosemary baked chicken thighs, it needs to be cooked to 165°F. I like to use an instant read thermometer to make sure the chicken has reached temperature. Stick the thermometer in the thickest part of the meat.
If you do not have a meat thermometer, you can also check if the chicken thighs are done by cutting them into one of the larger pieces. The juices should run clear and not be pink in the center.
Because these are boneless chicken thighs, it will take about 10 to 15 minutes for the chicken to cook through.
What to Serve with Rosemary Lemon Chicken Thighs?
There are so many delicious options for sides that go well with this Rosemary Lemon Chicken Thighs recipe.
Some of my favorites side dishes to serve with this chicken recipe:
Roasted potatoes and roasted vegetables. I love things like Air Fryer Asparagus or Roasted Brussel Sprouts. I also just love making a pan of roasted vegetables.
Mashed potatoes. I don’t think there is anything better than mashed potatoes. YUM. Makes my mouth water. If you need a low carb option, you can also make cauliflower mash potatoes. Creamy Mashed Sweet Potatoes are another delicious choice.
Green beans. I love green beans but a lot of people think that they are boring. You can make green beans with bacon or these incredible parmesan green beans. Of course, there is always a classic green bean casserole.
Wild Rice Pilaf, Cauliflower rice, or quinoa are delicious options.
Salad is an easy side dish that is always a hit.
Can I Use a Different Chicken Cut
Yes. I am using skinless, boneless chicken thighs. I love the flavor and how moist and tender they stay and, while they are higher in fat, which means higher in points, it is worth it. However, you can use other cuts of chicken. I also love making this recipe using chicken breast. This recipe can also be made with skin-on, bone in, chicken thighs. If you want the best crispy chicken skin, be sure to brown the skin in a pan or cast iron skillet, but you will also want to bake the chicken in the oven.
You can even use chicken tenders for this recipe.
Remember, different cuts of meat will have a different cook time. No matter what cut you use, it needs to be cooked to 165 degrees.
How to Store the Lemon and Rosemary Chicken
The lemon and rosemary chicken needs to be stored in an airtight container in the refrigerator. Once the rosemary chicken thighs have cooled, place them in the refrigerator. Make sure the container is marked with the date. The chicken will last for about 5 days.
Can Lemon Chicken Be Frozen
Lemon chicken can be frozen for up to 3 months. I like to portion out the lemon chicken thighs into individual servings before freezing. This makes it easy to grab a single serving for a quick lunch or dinner.
To reheat, simply place the frozen chicken thigh in the microwave and cook for 2-3 minutes, or until heated through.
Are Lemon Chicken Thighs Keto
Yes! This recipe for lemon chicken thighs is keto. To keep this recipe low carb, be sure to use fresh lemon juice and not the store bought kind that has sugar added to it.
How Many Weight Watchers Points in Lemon Rosemary Chicken Thighs
Since these are chicken thighs rather than chicken breast, it is going to have more points to it. That is ok because when you add leafy greens like a salad, spinach, or asparagus, you will get points back. My chicken fajita wraps earn 3 points back because of the lettuce it is wrapped in. So pair this dinner with vegetables that give you points back if you need to make this dinner lower in points.
On my personal plan, this recipe, exactly as is, using chicken thighs is 7 points.
If I make this recipe using chicken breast, the recipe is 0 points on my personal plan.
With the new personal points plan from WW, your points might be different than mine. In that case, here is the direct link to the recipe in the WW recipe builder app. You can see how many points Lemon Rosemary Chicken is for you. This only works for WW members in the US. If you are outside of the US, you will need to enter it manually.
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Ingredients
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- Lemons
- Garlic
- Fresh rosemary sprigs
- Boneless skinless chicken thighs
- Salt and black pepper
- Cooking olive oil spray
- Water
How to Make Lemon Rosemary Chicken Thighs
In a small bowl, combine ½ of the lemon zest and juice with the garlic and rosemary and stir to combine. Place remaining lemon zest in an airtight container and freeze for future use in marinades, soups, or salad dressings. Reserve the remaining lemon juice and set it aside.
Unroll chicken thighs, if necessary, to expose the entire surface area. Season with salt and pepper, if desired.
Place chicken thighs in a large, sealable plastic bag and pour marinade on top. Seal the bag and turn it several times to ensure the chicken is evenly coated. Place the bag in the refrigerator to marinade for at least 30 minutes or overnight.
When ready to cook, spray the large skillet with cooking spray and heat over medium-high heat. Remove chicken thighs from the bag, allowing excess marinade to drip off before transferring to another dish. Discard the remaining marinade.
Working in batches if necessary, add chicken thighs to a hot skillet and cook until browned on each side, approximately 3-4 minutes per side. Transfer thighs to a clean serving platter and set aside.
Add remaining lemon juice and ¼ cup water, if necessary, to a hot skillet to deglaze. Gently scrape the surface of the pan with a spatula to remove any browned bits. Bring liquid to a boil and then reduce heat to medium-low.
Return chicken thighs to skillet and simmer for 3-4 minutes or until chicken is cooked through. Season with additional salt and black pepper, to taste. Remove from heat and serve immediately with your choice of sides.
More Recipes
Lemon Rosemary Chicken Thighs
Equipment
Ingredients
- 2 large lemons zest, and juice, divided
- 1 Tbsp garlic finely minced
- 2 Tbsp fresh rosemary leaves chopped
- 8 boneless skinless chicken thighs
- Salt and black pepper to taste
- cooking spray
- ¼ cup water
Directions
- In a small bowl, combine ½ of the lemon zest and juice with the garlic and rosemary and stir to combine. Place remaining lemon zest in an airtight container and freeze for future use in marinades, soups, or salad dressings. Reserve the remaining lemon juice and set it aside.
- Unroll chicken thighs, if necessary, to expose the entire surface area. Season with salt and pepper, if desired.
- Place chicken thighs in a large, sealable plastic bag and pour marinade on top. Seal bag and turn several times to ensure chicken is evenly coated. Place the bag in the refrigerator to marinade for at least 30 minutes or overnight.
- When ready to cook, spray the arge skillet with cooking spray and over medium-high heat. Remove chicken thighs from the bag, allowing excess marinade to drip off before transferring to another dish. Discard the remaining marinade.
- Working in batches if necessary, add chicken thighs to a hot skillet and cook until browned on each side, approximately 3-4 minutes per side. Transfer thighs to a clean serving platter and set aside.
- Add remaining lemon juice and ¼ cup water, if necessary, to a hot skillet to deglaze. Gently scrape the surface of the pan with a spatula to remove any browned bits. Bring liquid to a boil and then reduce heat to medium-low.
- Return chicken thighs to skillet and simmer for 3-4 minutes or until chicken is cooked through. Season with additional salt and black pepper, to taste. Remove from heat and serve immediately with your choice of sides.
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