Food & dining

Recipe for chicken thighs with rosemary

Chicken thighs with rosemary in a cast iron skillet

FOOD STYLING BY SHERYL JULIAN AND DEBRA SAMUELS; photo by essdras m suarez/globe staff

Chicken thighs with rosemary in a cast iron skillet.

Chicken thighs with rosemary

Serves 4

6skinless, boneless chicken thighs
Juice of ½ lemon
1tablespoon olive oil
2tablespoons chopped fresh rosemary
Salt and pepper, to taste
1lemon, cut into wedges (for serving)

1. In a shallow dish, toss the chicken thighs with lemon juice, olive oil, rosemary, salt, and pepper. With your hands rub the seasonings into the thighs. Cover the chicken and refrigerate for 1 hour.


2. Place a rack over the log stand. Wearing fireplace gloves, set a cast-iron skillet on the rack and let it heat for 1 minute. Transfer the chicken to the skillet. Cook for 3 minutes. With tongs, turn the chicken and cook 3 minutes more. Turn the chicken again and cook 1 minute more on each side or until golden.

3. Remove the skillet from the rack. Serve from the pan with lemon wedges.  Debra Samuels

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.