Rosemary Chicken – super easy one-skillet chicken recipe that is refreshingly good, and amazingly moist with the classic flavors of lemon and rosemary. A family-friendly weeknight meal!
This time of the year is for for sweatshirts and soups, but I’m not leaving out a sunny and refreshing chicken recipe off the menu. Nope, I won’t.
One of the best things here in California (aside from the flip flops and shorts weather) is the abundance of lemons and rosemary. This two classic flavors perfectly goes together that I make sure I always have them in my pantry.
Thus, the inspiration for this recipe.
What’s even more great about this Rosemary Chicken recipe is that it is simple yet full of flavors.
The lemon, lime and orange marinade makes every inch of these bird meat bursting with flavors. Add that with spices and seasonings, and you have a classic restaurant-like chicken meal that doesn’t hurt your pocket.
And oh, did I mention that you get to throw in some veggies too?
You can toss two or more kinds of veggies into the seasoned skillet for a healthy-ish meal. For this recipe, I added zucchini and potatoes. But you can add carrots, broccoli or whatever you have on your list. Just imagine all those veggies soaked in a flavorful chicken juice. Your kiddos would surely want this.
Believe me, this one-skillet meal is definitely a sanity-saver especially for those crazy weeknights when you don’t have enough energy to prepare a meal.
No need to lift and take out some heavy kitchen equipment. This chicken dish goes from prep to plate in less than an hour without sacrificing the taste. It’s a family-friendly weeknight dinner that everyone would surely fall in love with. Enjoy!
Tips and Notes:
- When preparing the marinade, make sure to use a “non-reactive pot or bowl” since lemon, orange and lime are in its natural acidic state which could pick up the metallic flavor of a “reactive pot or bowl” – affecting the flavor of your food. Non-reactive cookwares are those made with stainless steel, ceramic, glass, and metal cookware with enamel coating.
- Saute the veggies in the same pan used in browning the chicken. The browned bits and chicken juice left in the pan add more flavor to the sauteed vegetables.
Rosemary Chicken
Ingredients
- 6-7 chicken thighs skin on, bone in
- 1 medium Orange
- 1 Lemon
- 1 Lime
- 1 teaspoon minced garlic
- ½ onion sliced
- ½ -1 teaspoon cumin
- 1 tablespoon onion powder
- ½ -1 teaspoon cayenne pepper or red pepper flakes
- 1 tablespoon finely chopped rosemary
- 1 1/2 or more vegetables (zucchini, potatoes, carrots )
- Salt and pepper to taste
Instructions
- Season chicken with salt and pepper. Set aside.
- Squeeze out juice from orange, lemon and lime into a non- reactive pan. Add cumin, garlic, onion, cayenne pepper and rosemary. Mix well to combine, adjust for seasoning. Refrigerate until ready to use.
- Season chicken with salt and pepper then marinate chicken thighs with about 2/3 of the marinade. Make sure to coat both sides of the chicken.
- When ready to cook, heat up a cast iron or oven safe skillet with about 2 tablespoons oil, and then brown the chicken- skin side down for about 5 minutes. Remove and place chicken aside.
- Add vegetables. Stir for about a minute, followed by remaining marinade. Return chicken back to the skillet with rosemary sprigs. Then transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp - about 20 to 25 minutes.
Nutrition Information:
Squeeze out juice from orange, lemon and lime into a non- reactive pan. Add cumin, garlic, onion, cayenne pepper and rosemary. Mix well to combine, adjust for seasoning. Refrigerate until ready to use.
Season chicken with salt and pepper.
Then after couple of minutes, season chicken with salt and pepper then marinate chicken thighs with about 2/3 of the marinade. Make sure to coat both sides of the chicken.
When ready to cook, heat up a cast iron or oven safe skillet with about 2 tablespoons oil, and then brown the chicken- skin side down for about 5 minutes.
Remove and place chicken aside.
Add vegetables. Stir for about a minute, followed by remaining marinade.
Return chicken back to the skillet with rosemary sprigs.
Then transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp – about 20 to 25 minutes.
Lynniece Harris says
I’m making this right now, pictures coming soon, but it smells so freaking great in this house. I’m making one other recipe, because Imma is awesome.!! Baked macaroni n cheese is ready. I can’t wait to try em both, thank you for these awesome/delicious recipes keep em coming please and thank you.-LYNN
Immaculate Bites says
Thank you, Lynniece! How did it turn out? 🙂
Don Deckert says
I make this recipe about 4 times per year. Chicken thighs are on sale often for 79-89 cents per pound and this is an amazing recipe to use them in. I can make an entire meal for the family for around $8 .
imma africanbites says
Thank you for giving this one a thumbs up! Have a lovely day!
Sherma Shonibare says
Wonderful zesty flavours im going to cook this for my ladies who lunch.
imma africanbites says
Awesome! Hope you ladies love this just as much as I do. Enjoy!
Jeri says
Thank you! This is a great idea and very yummy!! We couldn’t stop eating it! Thanks again for a great recipe!
imma africanbites says
Thank you for stopping by, Jeri! Glad you all liked it.
Martha says
There is no oven temperature gven.
ImmaculateBites says
My bad ! Bake at 400 degrees F
Stacy says
This was delicious. Thank you for another delicious and quick weeknight dinner recipe.
Charles says
I like