Rosemary Lemon Chicken

This is a simple and delicious change for chicken. Leaving the skin on keeps the chicken very moist.

• Ready In: 35 mins
• 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

1. Heat oil in skillet.
2. Coat chicken pieces with Rosemary.
3. Place skin side down in hot oil.
4. Spoon 1/2 of lemon juice evenly over chicken.
5. Cook until well browned and juices run clear.
6. Remove chicken to paper towel to drain.
7. Add butter and lemon juice to skillet, stirring to loosen bits.
8. When butter is melted return chicken to sauce and simmer, spooning sauce over chicken.
9. I serve this with pasta.