Name: Mediterranean-Inspired Chicken Thighs
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Bone-in, skin-on chicken thighs, or more to taste - 4 large; Sea salt and ground black pepper to taste - 4 large; Olive oil - 1 tablespoon; Chicken broth - 1 cup; Lemon, cut into 6 wedges - 1 medium; Fresh rosemary - 2 sprigs

Ingredients for - Mediterranean-Inspired Chicken Thighs

1. Bone-in, skin-on chicken thighs, or more to taste 4 large

2. Sea salt and ground black pepper to taste 4 large

3. Olive oil 1 tablespoon

4. Chicken broth 1 cup

5. Lemon, cut into 6 wedges 1 medium

6. Fresh rosemary 2 sprigs

How to cook deliciously - Mediterranean-Inspired Chicken Thighs

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Pat chicken thighs dry with paper towels; season with salt and pepper.

3 . Stage

Heat oil in a large, oven-proof skillet over medium-high heat. Add chicken, skin-side down, to the hot oil. Sear until skin is browned and crisp, 5 to 7 minutes. Turn and brown the other side, about 5 minutes more. Remove from heat and drain excess fat from the skillet.

4 . Stage

Return the skillet to medium-high heat. Add chicken broth, 2 lemon wedges, and rosemary sprigs. Reserve remaining lemon wedges for serving. Bring to a boil, then remove from the heat.

5 . Stage

Cover skillet and place in the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

6 . Stage

Remove from the oven and squeeze juice from the 2 hot lemon wedges over the chicken. Transfer to a serving dish and garnish with additional lemon wedges.