Lovely Lemon Rosemary Chicken

Serves 4 to 6.

From “Chuck’s Flavor Train,” by Chuck Matto, who writes: “This one’s personal. It’s my take on my mom’s rosemary chicken ... the kind of dish that made the whole house smell like love. Bright lemon, crispy skin and a pan sauce so good you’ll wanna drink it. It’s simple, soulful and meant to be shared with people you love.” This recipe calls for at least one hour of marinating time, so plan accordingly (Weldon Owen, 2026).

3 tbsp. extra-virgin olive oil, divided

Zest and juice of 1 lemon

6 cloves garlic, minced

1 tbsp. fresh rosemary, finely chopped, or 1½ tsp. dried

1 tsp. Dijon mustard

1 tbsp. kosher salt

½ tbsp. freshly ground black pepper

½ tsp. red pepper flakes, optional

2 lb. bone-in, skin-on chicken thighs (4 to 6 pieces)

½ c. chicken broth

Lemon slices and fresh rosemary sprigs, for garnish

Directions

Marinate the chicken: In a bowl, whisk together 2 tablespoons of the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, Dijon mustard, salt, black pepper and red pepper flakes, if using. Place the chicken thighs in a large resealable bag or shallow dish and pour the marinade over them. Ensure the chicken is well coated. Marinate in the refrigerator for at least 1 hour, preferably 4 to 6 hours or overnight for maximum flavor.

Sear the chicken: If you’re grilling, preheat a charcoal grill to medium-high heat. Place the chicken thighs skin-side down over direct heat and sear for 5 to 7 minutes until the skin is crisp and golden. For a stovetop option, preheat a cast-iron skillet over medium-high heat with the remaining 1 tablespoon olive oil. Place the chicken thighs skin-side down in the skillet and sear for 5 to 7 minutes until the skin is crisp and golden.

Finish cooking: If using a grill, preheat to 350 degrees (indirect heat). Transfer the seared chicken thighs to a grill-safe pan or cast-iron skillet, skin-side up. Pour the chicken broth into the pan, avoiding pouring it over the skin to maintain its crispiness. Place the lemon slices and rosemary sprigs around the chicken. Cover the pan with foil and cook on the indirect side of the grill for 20 to 25 minutes, or until the internal temperature reaches 175 degrees.

If using an oven, preheat to 400 degrees. After searing, transfer the chicken thighs to an oven-safe dish, skin-side up. Pour the chicken broth into the dish, avoiding pouring it over the skin. Place the lemon slices and rosemary sprigs around the chicken. Cover with foil and bake for 35 to 45 minutes, or until the internal temperature reaches 175 degrees.

To serve: Let the chicken rest for 5 minutes. Right before serving, spoon a little of that lemony pan juice over the chicken, along with a fresh grating of lemon zest and a tiny drizzle of olive oil. Garnish with the cooked lemon slices and rosemary sprigs. Serve with mashed or roasted potatoes, grilled vegetables, or a fresh salad.