Prep Time: 10 mins
Total Time: 40 mins
Meal Type: Dinner
Source: Living Plate Rx
Servings: 4
Ingredients
- 1 1/2 lb chicken thighs, skinless and boneless
- 1 lemon, halved
- 1 Tbs olive oil
- 2 Tbs rosemary, fresh, chopped
- 1 tsp garlic powder
- 1/2 tsp salt
Directions
Prep
- Preheat oven to 375°F.
- Chop rosemary.
Make
- Place chicken thighs on a parchment-lined baking sheet. Squeeze the juice from half the lemon over thighs. Drizzle with olive oil.
- Sprinkle thighs with rosemary, garlic powder, and salt.
- Slice the remaining half lemon thinly and place on top of each thigh.
- Bake in oven for approximately 20-25 minutes until thighs are no longer pink on the inside or until a meat thermometer reads 165 degrees F.
- Remove chicken from oven and let rest for 5 minutes before serving.
Tips from Elisa & Ellen: Vary the herbs in this recipe each time you make it – options include dried basil, oregano, thyme, paprika… This is the perfect recipe to batch cook at the beginning of the week and use for multiple meals – add to salads, wraps, into soups, or serve as leftovers with your favorite vegetables and a starchy side like potatoes, butternut squash, rice or quinoa.
Source: Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only.