Spanish Chicken Thighs with Rosemary and Lemon

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

chicken broth

🥗Healthier: homemade chicken stock

💰Cheaper: water + bouillon cubes

Homemade stock is lower in sodium and richer in flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup has a lower glycemic index.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more accessible and has a longer shelf life.

Preheat the oven to 400°F.

In a bowl, combine lemon juice, olive oil, minced garlic, chopped rosemary, salt, black pepper, and paprika.

Add chicken thighs to the marinade, ensuring they are well coated. Let marinate for at least 30 minutes.

Heat a skillet over medium-high heat and sear the chicken thighs skin-side down until golden, about 5-7 minutes.

Transfer the chicken thighs to a baking dish, skin-side up.

Pour the remaining marinade over the chicken and add sliced onions around it.

Pour chicken broth into the baking dish for moisture.

Sprinkle with red pepper flakes for added heat if desired.

Roast in the oven for 25-30 minutes, or until the internal temperature reaches 165°F.

Baste the chicken with the pan juices halfway through cooking for extra flavor.

Remove from the oven and let rest for 5 minutes before serving.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens