Lemon rosemary chicken is a one-skillet dinner that will be on permanent rotation.
Seasoned chicken thighs are pan-fried until crispy and then oven-baked under a zesty lemon rosemary sauce that practically makes itself.
Lemon Lover’s Chicken
- Quick and easy to prep; just fry, whisk, and roast.
- The lemon sauce adds a bright, tangy flavor.
- The crispy coating gives the chicken a satisfying crunch.
- The paprika and black pepper add a mild kick that balances the juicy meat.
Lemony Ingredient Line Up
Chicken: Skin-on thighs make great single portions and keeping the bone-in intensifies their flavor. Skin-on breasts can be used, be sure they are about the same size so they cook evenly.
Breading: Almond flour is gluten-free and helps the seasonings cling to the skin. If using coconut flour, increase the broth to one cup, since coconut flour is very absorbent. Fresh rosemary is best for flavor and its aromatic appeal, but you can swap it out for ½ teaspoon of dried.
Sauce: Use 3 tablespoons of bottled lemon juice if fresh lemons aren’t available. If using fresh lemons, zest a little for a citrusy punch, and use some slices as a garnish. No wine? Use rice wine or apple cider vinegar instead.
Limitless Options: Make a two-for-one dish dinner by placing the chicken on a ‘raft’ of veggies like sliced zucchini, broccoli, or cauliflower florets that become infused with the delicious sauce.
How to Make Lemon Rosemary Chicken
- Prepare the sauce (full recipe below) and set aside.
- Bread the chicken and brown.
- Cook the sauce and then add the chicken. Bake.
- Garnish and serve.
Zesty Tips
Always use a meat thermometer to gauge the doneness of the chicken. Insert the probe in the thickest part of the thigh away from the bone. It should read 165°F before removing from the oven. Allow the meat to rest before slicing to seal in all those herb-infused juices.
Simple Serving & Savvy Storage
This elegant dish pairs perfectly with tasty low-carb sides like oven-roasted asparagus, or roasted brussels sprouts. Add a crispy cucumber and onion salad and dinner is served.
Keep leftover rosemary chicken in a covered container in the refrigerator for up to 4 days, and reheat in the air fryer, stovetop, or microwave.
Succulent Chicken Sensations
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Lemon Rosemary Chicken
Equipment
Ingredients
- ¼ cup almond flour
- 2 cloves garlic
- ½ teaspoon paprika
- 1 ½ teaspoons fresh rosemary finely chopped
- ½ teaspoon black pepper
- 1 egg white
- 4 bone in chicken thighs with skin or chicken breasts
- ¾ pound vegetables* asparagus, sliced mushrooms or zucchini, Optional
Sauce
- 1 lemon juiced
- ¾ cup chicken broth low sodium
- ¼ cup dry white wine
- 1 tablespoon almond flour
Instructions
- Preheat oven to 350°F.
- Combine sauce ingredients, set aside.
- Mix ¼ cup flour, garlic, paprika, rosemary, and pepper in a small dish. Whisk egg white with 1 tablespoon water in a separate dish.
- Dredge chicken in flour mixture. Dip chicken into egg whites and then into flour again. Spray chicken with non-stick spray.
- Cook chicken in a pan over medium-high heat until browned (about 3 minutes on each side).
- Remove chicken from pan and and pour lemon juice mixture into the pan whisking until thick and bubbly (about 3 minutes).
- Add chicken back to pan and spoon sauce over chicken. Cover with foil and bake 30 minutes, remove foil and bake an additional 10 minutes until chicken is cooked to a safe temperature of 165˚F.
- *If using veggies, place them in the bottom of a 9"x13" pan. Top with chicken and pour lemon sauce overtop. Bake as directed above.
Notes
- Nutritional information does not include optional veggies.
- Refrigerate leftover lemon rosemary chicken in a covered container for up to 4 days.
- Reheat in the microwave, on the stovetop, or in an air fryer.
- Freeze chicken in zippered bags for about a month and thaw overnight in the refrigerator.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Lemon Rosemary Chicken Recipe
This recipe is delicious. Thank you so much Holly for all your wonderful recipes.
I am so glad you enjoyed this recipe Carolyn!