This super simple roasted chicken dinner comes together in no time at all! I prefer using skin on, bone in thighs and drumsticks. They crisp up nicely and also cook fairly quickly. They are tender and juicy and can be easily paired with a tray of roasted veggies for an easy week night dinner!
Directions:
2-3 lbs. chicken thighs and drumsticks, skin on, bone in
3 tbsp olive oil
salt, pepper
2-3 tbsp lemon pepper seasoning
2 tbsp dried rosemary
3/4 cup chicken broth
Juice from 1 lemon
Fresh rosemary
Preheat the oven to 375 degrees.
In a large skillet (be sure to use one that can transfer from stovetop to your oven!), heat the olive oil over medium heat. Season the chicken generously on each side with salt, pepper, lemon pepper seasoning, and dried rosemary. Add the chicken to the hot oil, skin side down and cook for 5-7 minutes, until brown and crispy. Carefully flip each piece of chicken with tongs and brown on the other side, cooking for another 5-7 minutes.
Add the chicken broth and fresh squeezed lemon juice to the skillet, pouring it over the chicken and flip each chicken piece to absorb the liquid. Be sure to put skin side up again. Remove from heat and place the skillet in the oven. Cook for an additional 15-20 minutes, or until chicken is cooked through. Sprinkle with fresh rosemary. Serve along side roasted vegetables.
