Last night was another night where I wanted to make something with herbs from my garden — in this case, rosemary. I’ve thought for a long time that rosemary and lemon were meant for each other. I was also in the mood for chicken, which goes very well with rosemary and lemon, so I decided to make this oven-roasted version of those ingredients — wonderful! The combination of flavors is bright and welcoming. I like to serve this with a wild rice pilaf — hope you’ll try this dish tonight!
1 large clove garlic, peeled and minced
1 tsp salt
1/2 tsp ground black pepper
Zest of 1 lemon, finely chopped
1 tsp chopped rosemary leaves
2 Tbsp olive oil, divided
4 chicken thighs, bone in, skin on, trimmed of any fat
1 lemon, thinly sliced
Juice of 1 lemon
1/3 cup water
1 tsp corn starch
1/2 tsp sugar
1/4 tsp salt
1 bay leaf
In a small bowl, combine garlic, 1 tsp salt, 1/2 tsp ground black pepper, lemon zest, rosemary and 1 Tbsp olive oil. Stir into a paste. Place chicken thighs in a shallow dish and rub thoroughly with paste. Cover and let marinate in the refrigerator 2 hours.
Preheat oven to 425 degrees F. Line an ovenproof dish with sliced lemons.
Heat 1 Tbsp olive oil in a non-stick pan over medium-high heat. Brown chicken thighs (skin-side down first) on both sides, 4 minutes per side. Arrange the chicken over the lemon slices in the ovenproof dish, skin-side up. Place dish in oven and roast 20 – 25 minutes, or until juices run clear when pierced.
In the meantime, add lemon juice, water, corn starch, salt and bay leaf to pan that the chicken browned in. Bring to a boil, reduce heat to low and stir until sauce has thickened, about 5 minutes. Remove from heat.
Remove chicken from oven, cover loosely with foil and let stand 5 minutes. To serve, place a few of the lemon slices on each plate. Place chicken thigh over lemon slices on each plate and pour some of the sauce over each serving.
Serves 4.
AnotherDish.com 
Lemon and rosemary go so well together. The chicken looks perfect. 🙂
Hi Ronit. Great to hear from you — thanks for the nice comment!
This sounds delicious. I’m going to save this because I love roasting chicken and I agree rosemary and lemon are made for each other.
Thanks — you’ll probably like this, then!
The color is just… glorious!
We only got dried rosemary here. Will it affect the aroma much? I do not have fresh rosemary to compare ’em.
(I never replace fresh chili peppers with dried ones – or vice versa – because I can really tell the difference)
Hi Hari — rosemary is a very strong herb. Dried will be just fine.
Okay! Thank you. I’ll remember it! 😀
Ooh, I didnt oven roast mine last night and I was short on ingredients but with fresh Lemon, pepper and garlic, and a skillet, I must say it turned out pretty tasty! 🙂 Im liking your method a little better though ha ha ha
http://www.fontanasitalian.com/
Thanks for the nice comment, and I’m glad you like the recipe! I very often improvise with what I have on hand, as you did — adds excitement!
Lemon and rosemary…. a match made in heaven! Yum 🙂
I agree — thanks for the comment!
Ian, I made this last night, and it was delicious! I even made my serving look like your photo. I’ll finish it up tonight. Another keeper. Yum!
Thanks so much, Christie! Glad it turned out well for you.
Wow, such simple meal and looks great and very delish!
Thanks for the nice comment!