Recipe Background
The natural succulence of chicken thighs makes them ideal for an indulgent dinner. Rosemary Chicken Thighs takes that wonderful poultry flavor and elevates it using a wonderfully floral, aromatic sauce with notes of citrus and mustard. The chicken skins are crispy and the meat is infused with garlic, making the whole dish savory and delectable. These Rosemary Chicken Thighs are an easy yet luxurious meal that can be made in a hurry... but you'll want to make sure you savor each bite!
The natural succulence of chicken thighs makes them ideal for an indulgent dinner. Rosemary Chicken Thighs takes that wonderful poultry flavor and elevates it using a wonderfully floral, aromatic sauce with notes of citrus and mustard. The chicken skins are crispy and the meat is infused with garlic, making the whole dish savory and delectable. These Rosemary Chicken Thighs are an easy yet luxurious meal that can be made in a hurry... but you'll want to make sure you savor each bite!
Ingredients
- 1/3 cup chicken stock
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary chopped
- 1/4 teaspoon red pepper flakes
- kosher salt to taste
- freshly ground black pepper to taste
- 8 small chicken thighs bone-in and skin-on
- 8 cloves garlic smashed and skins removed
Directions
- In a small bowl, stir the chicken stock, the lemon juice, the Dijon mustard, the rosemary, the red pepper flakes, and the salt until combined.
- Heat a 12-inch cast-iron skillet over medium heat until hot, about 1-2 minutes.
- Season the chicken with the salt and the pepper.
- Place the chicken, skin-side down, in the hot skillet and place a second, smaller skillet on top of the chicken, weighing the skillet down with several soup cans.
- Cook the chicken until the skins are golden-brown and crisp, about 7-9 minutes.
- Remove the soup cans and the smaller top skillet, then flip the chicken.
- Reduce the heat to medium-low.
- Add the smashed garlic and cook until the chicken is cooked through at 165 degrees F internally at the thickest part (taking care not to hit the bone if using a thermometer), about 2-3 minutes.
- Transfer the chicken to a platter.
- Add the stock mixture to the same skillet and cook, scraping up any browned bits from the bottom, until slightly thickened, about 1-2 minutes.
- Spoon the sauce over the chicken and serve.
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