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Simple Lemon Rosemary Chicken Thighs Dinner Recipe
Youssef Hb

Simple Lemon Rosemary Chicken Thighs Dinner

Experience a perfect harmony of bright citrus and earthy rosemary with these tender, golden-brown chicken thighs. Paired with crispy smashed baby potatoes, this one-pan meal is designed to minimize stress while delivering restaurant-quality results. It is a reliable, sophisticated, and flavorful dinner choice perfect for busy weeknights or relaxed weekend gatherings, ensuring a complete and satisfying meal for your whole family.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Modern Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 500g baby Carisma potatoes
  • 1/4 cup extra virgin olive oil
  • 1 large lemon, thickly sliced
  • 60g unsalted butter, divided
  • 4 chicken thigh fillets, trimmed
  • 2 garlic cloves, finely chopped
  • 2/3 cup low-sodium chicken stock
  • 1 tbsp fresh lemon juice
  • 2 tsp fresh rosemary, coarsely chopped
  • 2 tsp salt (for boiling potatoes)

Method
 

  1. Place potatoes and 2 tsp salt in a saucepan, cover with water, boil for 10 minutes, then drain.
  2. Transfer potatoes to a baking tray and gently smash them with the base of a glass.
  3. Heat olive oil in a large non-stick pan over medium-high heat.
  4. Add potatoes to the pan and sear until crispy; remove and set aside.
  5. In the same pan, sear chicken thighs until golden-brown and cooked through; remove and set aside.
  6. Add half the butter and garlic to the pan, cooking briefly until fragrant.
  7. Pour in chicken stock and lemon juice, scraping up the browned bits, and simmer until reduced.
  8. Stir in remaining butter and rosemary to finish the sauce.
  9. Return chicken and potatoes to the pan to coat with the sauce before serving.

Notes

Ensure you trim excess fat from the chicken thighs to prevent the pan from becoming too greasy. Use low-sodium chicken stock to maintain better control over the final saltiness of the sauce. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.