Rosemary Lemon Chicken Thighs are full of flavor from the fresh rosemary and lemon juice. This chicken thigh recipe is super simple and easy to make! Even the worst cook can have it turn out amazing!
Leeks and rosemary are in season right now in Michigan. I opened up my CSA (community supported agriculture) box from our local organic farmer to find three beautiful leeks and a big bunch of rosemary. At first I didn't feel too inspired and wanted to make something other than a potato leek soup (I know, really good but kind of boring). I had a few packages of chicken thighs in the fridge and just started cooking to see what happens. Well, Rosemary Lemon Chicken Thighs happened and I was pretty happy about the results.
First, boneless and skinless chicken thighs are browned until crispy and golden brown. Second, leeks, garlic and fresh rosemary are sautéed to give this dish some depth. Lastly, chicken broth and lemon juice are added. The chicken thighs are placed in a single layer in the pan and simmer in this leek and lemon liquid until the thighs fall apart.
A couple notes about Rosemary Lemon Chicken Thighs:
Let's talk about chicken thighs:
I use chicken thighs in this recipe for multiple reasons:
- Chickens thighs are fairly inexpensive
- They contain more fat therefore are super juicy
- Since they do contain more fat, they can be broken down resulting in pull apart meat faster than a chicken breast
- And in my opinion, the thighs contain more flavor than a chicken breast
Let's talk about leeks:
Like I mentioned, leeks are in season right now so finding them is easy. Also, leeks are similar to onions but with a sweeter and more mild flavor. I think they work well in this dish because rosemary and lemon are so flavorful. The leeks help mend the two flavors together. The leeks break down really nicely in the simmering liquid and almost act as a spreadable sauce for the Lemon Rosemary Chicken Thighs. Yum!
Looking for more leek recipes? Try my warm and comforting Cauliflower-Leek Soup recipe.
Rosemary Lemon Chicken Thighs
- 2 tbsp avocado oil
- 2 pounds chicken thighs boneless and skinless
- 2 cups chicken broth or stock
- 2 cups leeks, white and light green parts, small diced
- ¼ cup lemon juice
- 2 tbsp garlic clove, minced about 3 medium cloves
- 2 tbsp fresh rosemary, finely chopped
- 2 tsp salt
- Add the avocado oil to a medium size pan and place on the stove over medium heat
- As the oil is heating up, pat the chicken thighs dry with paper towel until the majority of the juices are removed. This will ensure that the chicken gets a good crisp. Sprinkle with salt
- Add the chicken to the pan and allow the thighs to get brown on each side. About 5-7 minutes per side
- Once the thighs are browned, remove from the pan and set aside. Add the leeks, garlic, and rosemary and stir for one minute until the leeks and garlic are softened
- Add the chicken broth or stock and the lemon juice. Scrape the bottom of the pan to remove any brown bits
- Add the chicken thighs back to the pan and simmer on low, covered for about 30 minutes or until the chicken thighs are fork tender
- Serve warm and enjoy!