Need an easy chicken dinner recipe? Lemon Rosemary Chicken Thighs are a family favorite around here. And they are a breeze to make.

I often make dinner in the mornings while I am working. I prep everything so when dinner time comes, all I have to do is heat and serve. Trying to make dinner after a long day when Little One is needing attention just doesn’t seem to work for me.

This easy chicken thigh recipe is on regular dinner rotation at our house. I make a big batch so we have leftovers for lunches during the week. The tangy lemony flavor and hint of rosemary pair well with a big green salad and honey sesame yams. Your family will love it.

Many chicken recipes call for baking chicken thighs uncovered. I find that this makes for a slightly chewy chicken. Not really my cup of tea. I prefer my chicken soft, tender, and juicy- falling off the bone. This is achieved by roasting it in a dutch oven or cover baking dish at a lower temperature. It does take a bit longer but so worth it. I broil the chicken thighs for just a few minutes at the end to give them a nice crispy finish.

It’s sophisticated enough to serve for dinner guests and simple enough to throw together for a weeknight meal. I hope you enjoy it!

Lemon Rosemary Chicken Thighs

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Author: Katja from Savory Lotus
Yield: 8 bone-in chicken thighs 1x

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Ingredients

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8 bone-in chicken thighs
1 TBS dijon mustard
2 TBS fresh lemon juice
1/2 tsp unrefined salt
a pinch of freshly ground pepper
3 sprigs of fresh rosemary

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Instructions

Directions:
Combine dijon mustard, lemon juice, salt and pepper in a small bowl. Pour over chicken thighs and set aside.
Preheat oven to 300’F.
Arrange chicken thighs in the bottom of a heavy baking pan, making sure they are not overlapping. Slip sprigs of rosemary in between.
Bake, covered, for 60-70 minutes, until cooked all the way through. Remove cover and broil for 2-3 minutes, until chicken thighs are beginning to brown.
Serve and enjoy!