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+ servings

Rosemary Chicken

Super easy one-skillet chicken recipe that is refreshingly good, and amazingly moist with the classic flavors of lemon and rosemary. A family-friendly weeknight meal!
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Marinate Time (if time permits) 30 minutes
Total Time 1 hour 10 minutes
Servings 6 -7 slices
Calories 279kcal
Author Imma


  • 6-7 chicken thighs skin on, bone in
  • 1 medium Orange
  • 1 Lemon
  • 1 Lime
  • 1 teaspoon minced garlic
  • ½ onion sliced
  • ½ -1 teaspoon cumin
  • 1 tablespoon onion powder
  • ½ -1 teaspoon cayenne pepper or red pepper flakes
  • 1 tablespoon finely chopped rosemary
  • 1 1/2 or more vegetables (zucchini, potatoes, carrots )
  • Salt and pepper to taste


  • Season chicken with salt and pepper. Set aside.
  • Squeeze out juice from orange, lemon and lime into a non- reactive pan. Add cumin, garlic, onion, cayenne pepper and rosemary. Mix well to combine, adjust for seasoning. Refrigerate until ready to use.
  • Season chicken with salt and pepper then marinate chicken thighs with about 2/3 of the marinade. Make sure to coat both sides of the chicken.
  • When ready to cook, heat up a cast iron or oven safe skillet with about 2 tablespoons oil, and then brown the chicken- skin side down for about 5 minutes. Remove and place chicken aside.
  • Add vegetables. Stir for about a minute, followed by remaining marinade. Return chicken back to the skillet with rosemary sprigs. Then transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp - about 20 to 25 minutes.


Calories: 279kcal | Carbohydrates: 8g | Protein: 19g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 92mg | Potassium: 446mg | Fiber: 2g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 33.8mg | Calcium: 43mg | Iron: 1.3mg