Rosemary Lemon Chicken Thighs

4 ingredients - 45 minutes

Add 4 bone-in, skin-on chicken thighs to a resealable bag, and stir in the vinaigrette: olive oil, lemon juice, dried rosemary, salt and pepper.

Sear the chicken thighs in a cast iron skillet first.

Finish baking the chicken thighs in the oven until they register 165-degrees F.  Serve with a starchy side.