Skillet Rosemary Chicken
Prep time
Cook time
Total time
Serves: 4
  • 1 tablespoon. fresh rosemary leaves, minced
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 6 bone in, skin on chicken thighs
  • 2 tablespoons lime juice*
  • 2 sprigs fresh rosemary
  1. Preheat oven to 450 F.
  2. In a medium bowl, combine minced rosemary, garlic, lemon juice, olive oil, and salt and pepper to taste. Dip the chicken in the olive oil mixture, turning chicken so that both sides are coated in the mixture.
  3. Heat an oven safe skillet over medium high heat. Place chicken, skin side down, in skillet and sear until skin is golden and crispy, about 5 minutes. Remove from heat.
  4. Flip chicken over so that it is skin side up. Pour remaining olive oil mixture evenly over the chicken. Drizzle lime juice evenly over the chicken. Add rosemary sprigs to the skillet, between pieces of chicken.
  5. Roast for 20 to 25 minutes or until chicken is cooked through.
  6. Serve immediately.
* Additional lemon juice could be used instead of lime juice.
Recipe by The Little Chef at