Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (or breasts)
- 2 tbsp olive oil (extra virgin)
- 3 cloves garlic, minced
- 2 tsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
- 1 lemon (zested and juiced)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 tsp dried oregano or thyme (optional)
Instructions
- In a bowl, mix olive oil, balsamic vinegar, Dijon mustard, honey, garlic, lemon juice, rosemary, salt, and pepper. Marinate chicken for at least 30 minutes.
- Preheat the oven to 400°F (200°C). If not marinating, season the chicken with salt, pepper, and lemon zest.
- In a skillet, heat olive oil over medium-high heat and sear the chicken skin-side down for about 5 minutes, then flip and sear the other side for 3-4 minutes.
- Transfer the chicken to a baking dish and roast for 25-30 minutes or until cooked through (internal temperature of 165°F / 74°C).
- Remove from the oven, let it rest for a few minutes, and drizzle with extra lemon juice before serving.
Notes
Marinating enhances the flavor. Serve with roasted vegetables, mashed potatoes, or fresh salad. Can be stored in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 150mg