Whole30 Lemon Rosemary Chicken Thighs
Our Lemon Rosemary Chicken Thighs are a lovely main dish that can be cooked in the oven, on the grill, or in the air fryer. This recipe uses 5 simple ingredients for the marinade. Easy, flavorful, and budget-friendly!
Servings 6 people
Ingredients
- 1/2 cup olive or avocado oil plus additional if grilling
- 4 sprigs fresh rosemary leaves only
- 2 tbsp lemon pepper seasoning
- 1/4 cup fresh lemon juice
- 2 lbs boneless, skinless chicken thighs
Instructions
- COMBINE all ingredients except the chicken thighs in a small bowl. Whisk until well combined.
- POUR marinade over chicken thighs in a large bowl or dish. Cover and marinate chicken for at least 30 minutes, up to overnight.
- AIR FRYER - Lay thighs in a single layer as much as possible. Air fry at 400°F for 15-20 minutes, depending on the thickness of the chicken. Flip halfway through. Chicken is done when the inside is no longer pink and reaches an internal temperature of 165°F.
- OVEN - Preheat the oven to 400°F and grease a 9x13 baking dish lightly with oil. Add marinated chicken in a single layer. Cook uncovered for 35-40 minutes. Chicken is done when the inside is no longer pink and reaches an internal temperature of 165°F.
- GRILL - Preheat the grill to medium heat. Brush the grill with oil to prevent chicken from sticking. Grill for 4-5 minutes on each side. Chicken is done when the inside is no longer pink and reaches an internal temperature of 165°F. Remove from the grill and cover with foil, letting chicken rest for a few minutes before eating, to allow the juices to redistribute back into the meat.
- FREEZE any leftover cooked chicken in a sealed container for up to 3 months.