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.