Rosemary Lemon Chicken Thighs start wowing you with its name alone and only continue to amaze you more with each bite. The chicken thighs are rich and fatty, a delicious platform for the aromatic and slightly peppery rosemary and bright lemon flavors. The chicken is evenly browned in bacon fat and sprinkled with bacon, making things deliciously unfair for those other chicken dishes. Rosemary Lemon Chicken Thighs can be made in just 30 minutes, so you can literally make them any day of the week. You might actually be tempted to make them each and every day of the week.

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  • 2 bacon strips, chopped
  • 1 teaspoon fresh rosemary, minced
  • 1/4 teaspoon dried rosemary, crushed
  • 4 chicken thighs, boneless, skin-on
  • 1/8 teaspoon pepper
  • salt, to taste
  • 1/3 cup chicken broth
  • 3 tablespoons lemon juice


Step 1 –In a large skillet, cook the bacon and rosemary over medium heat, stirring occasionally, until the bacon is crisp, about 5-7 minutes.

Step 2 –Using a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain, reserving the drippings in the skillet.

Step 3 –Sprinkle the chicken with pepper and salt.

Step 4 –Brown the chicken in the drippings, for about 2-3 minutes per side.

Step 5 –Cook, covered, with the chicken skin side down, over medium heat until the chicken is cooked through at 165 degrees F, about 4-6 minutes.

Step 6 –Transfer the chicken from the skillet and keep warm.

Step 7 –Pour the drippings from the skillet and discard them.

Step 8 –Add the broth and lemon juice to the skillet.

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Step 9 –Bring the mixture to a boil, scraping to loosen any browned bits from the skillet.

Step 10 –Cook until the liquid is reduced by half, about 5 minutes.

Step 11 –Spoon the sauce over the chicken.

Step 12 –Sprinkle the chicken with the bacon.

Step 13 –Serve.