Lemon-Rosemary Chicken Thighs

Cost per serving: 73¢

Yield: 6 Servings

Ingredients

• 6  bone-in, skin-on chicken thighs (about 2 lb.), excess fat trimmed
• 3  tablespoons  lemon juice
• 2  tablespoons  olive oil
• 1  tablespoon  minced fresh rosemary or 2 tsp. dried
• 1  garlic clove, minced
• Salt and pepper

Preparation

Preheat broiler. Rinse chicken thighs; pat dry. Arrange thighs, skin side down, on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Brush 1/3 of mixture over chicken and sprinkle with salt and pepper. Broil 4 to 6 inches from heat until lightly browned, about 7 minutes.

Using tongs, turn chicken thighs skin side up. Brush 1/3 of lemon-juice mixture over skin and sprinkle with salt and pepper. Broil until thighs are browned, about 7 minutes.

Turn off broiler and set oven to 450°F. Brush final 1/3 of lemon-juice mixture over chicken (discard any leftover lemon-juice mixture) and return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10 minutes. Serve hot.

Nutritional Information

Calories:

243

Fat:

19g (sat 5g)

Protein:

16g

Carbohydrate:

1g

Fiber:

0g

Cholesterol:

79mg

Sodium:

266mg