Crispy Garlic Rosemary Cast Iron Chicken Thighs
This stove top fried chicken recipe is a dream if you're doing Whole30! Crispy chicken that has a ton of flavor and makes you feel like you're diving into a bucket of Colonel Sanders' specialty. Serve it up with some roasted new potatoes and something green. And make sure to have extra napkins on hand because this chicken is SO juicy!
Ingredients
- 6-8 bone-in chicken thighs with skin
- Oil I use avocado oil or coconut oil
- 6-8 garlic cloves chopped (one per chicken thigh)
- 3-4 Tbsp of fresh rosemary chopped
- Sea salt
- Cracked pepper
- 1 Fresh lemon cut into slices
Instructions
- Season both sides of chicken thighs generously with sea salt and pepper. Set aside.
- Place chicken in a bowl with some of the oil and all of the garlic and rosemary. Stir to coat.
- Drizzle and heat oil in cast iron skillet or pan over medium high heat.
- Place chicken thighs, skin side down, in the skillet. Leave and let cook for 15 minutes. (This would be a really good time to use a splatter screen!) This ensures you have perfect, golden brown chicken with delicious crispy skin.
- Turn chicken thighs over and cook for an additional 10-15 minutes. (I'm a cut into it and make sure it's done kind of girl so I want to be sure the juices run clear, but you're looking for an internal temp of 175 to 180 degrees.)
- Remove from heat and squeeze lemon juice on top of chicken.
- Let sit for about 5 minutes and then serve.
Nutrition
Serving: 2thighsCalories: 158kcalCarbohydrates: 3.7gProtein: 15.6gFat: 8.7gSaturated Fat: 2.4gCholesterol: 55mgSodium: 342mgPotassium: 165mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!