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These Lemon Rosemary Oven Baked Chicken Thighs are better than anything you’ll eat in a restaurant! They are also super low carb!

Lemon Rosemary Oven Baked Chicken Thighs

How to Make Oven Baked Chicken Thighs

Chicken thighs in the oven are one of the best dinners out there for those eating low carb. They are easy to make, retain their juices and are very hard to overcook. They do much better when cooked in sauces than chicken breast.

What You’ll Need For This Recipe

6 to 8 chicken thighs (skin on)

Lemon

Rosemary

Salted Butter

White Wine (dry)

Oven Safe Skillet

Chicken Broth

Garlic Powder

Salt and Pepper

Getting Started

Preheat your oven to 375°F while preparing the chicken. Using the aforementioned oven safe skillet, melt the butter over medium heat on the stove. Place the chicken thighs in the skillet and fry them until golden brown, turning them occasionally to cook both sides.

In a large measuring cup, whisk the broth, garlic powder, white wine and the juice from half of the lemon together. Pour this into the skillet over the chicken and cook for an additional 5 minutes stirring as needed. Cut the other half of the lemon into slices and place these on top of the chicken thighs. (note: if you want crisp chicken skin, skip this step).

Sprinkle the thighs with rosemary and place the oven safe skillet in the oven for 30-35 minutes or until thighs are cooked.

Oven Baked Chicken Thighs topped with Lemon and Rosemary in an Oven Safe Skillet

Chicken Cooking Temperatures

It’s very important to make sure you cook your chicken thoroughly so I recommend using a digital thermometer to properly measure the temperature. You can also use this temperature chart to make sure that the chicken is cooked correctly.

Mike’s Tips & Tricks for the Best Oven Baked Chicken Thighs

Taste test the chicken stock mixture before you add it to the skillet and fine tune it to your liking.

Chicken thighs are easier to cook than chicken breast as it’s tough to dry them out and overcook them.

You can use this recipe for up to 8 chicken thighs without having to scale it at all.

I like to use cast iron skillets as they are both oven safe and they blow away normal frying pans and skillets as far as quality is concerned.

Topping with lemon will prevent the skin from being crispy so if you prefer things crispy, leave it off.

Close up of the lemon rosemary oven baked chicken thighs

These are well worth cooking and you’ll love them, guaranteed!

Mike

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