Rosemary Lemon Chicken
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 chicken thighs (leave skin on)
- 2 -3 tablespoons vegetable oil or 2 -3 tablespoons olive oil
- 4 lemons, juice of, divided use
- 2 tablespoons butter or 2 tablespoons margarine
- rosemary
directions
- Heat oil in skillet.
- Coat chicken pieces with Rosemary.
- Place skin side down in hot oil.
- Spoon 1/2 of lemon juice evenly over chicken.
- Cook until well browned and juices run clear.
- Remove chicken to paper towel to drain.
- Add butter and lemon juice to skillet, stirring to loosen bits.
- When butter is melted return chicken to sauce and simmer, spooning sauce over chicken.
- I serve this with pasta.
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RECIPE SUBMITTED BY
Lynda Black
Mesquite, tx
My husband of 32 years and I reside in a suburb of Dallas; I am originally from Los Angeles and he from Arkansas. I work for a major newspaper in the Dallas area in Legal Advertising.
My all time favorite cookbook is the Fannie Farmer cookbook. Lots of good recipes in there.
My passions are my family (3 kids, 7 grandkids) Pet peeves are the drivers in Dallas.
If I had a month off I would cook all my favorites. Never enough time for that.