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Boneless Chicken Thighs with Rosemary and Lemon

5 from 4 votes

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Juicy one-pan chicken thigh recipe with garlic, lemon and chili — a simple dinner to serve with pasta and vegetables.

Chicken thighs are a one-meat-fits-all staple in the kitchen, especially boneless skinless ones.

They cook quickly and play friendly with things that come out of a well-stocked pantry.

That means you can make a quick weeknight chicken dinner by adding some herbs, fragrant spices, canned tomatoes and coconut milk.

They’re a lot like chicken breasts that way, but thighs deliver much more chicken-ness and don’t become dry and boring after cooking.

Even though I cook dinner almost every day of the week, I’m not always great at planning out every single meal in advance.

Many days I find myself putting things together on the fly, sometimes with a depleted fridge.

That’s why I rely on the tried-and-true combo of lemon, olive and red chili. It’s pretty simple, but those three things end up in just about everything I cook.

The chicken in this recipe cooks on top of the stove for a few minutes, then it goes under the broiler, creating a savory pan sauce to pour over the meat and a simple side, like wilted greens and some grilled crusty bread.

Maras pepper (or Aleppo) is a type of Turkish chili pepper, with a medium-warm heat level and a sweet complexity missing in regular dried chili flakes.

I keep a jar in the fridge to preserve its beautiful, vibrant red color and moist texture.

I love to sprinkle it on…almost everything!

It’s usually sold finely crushed or flaked with little or no seeds. If you don’t have it, use a teaspoon of paprika and 1/4 teaspoon of cayenne pepper instead.

Boneless Chicken Thighs with Rosemary and Lemon

Karen Tedesco
Juicy one-pan boneless, skinless chicken thighs roasted with lemon and chili — a simple dinner to serve with pasta and vegetables.
Print Pin
5 from 4 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Chicken
Cuisine Mediterranean
Servings 4 servings


  • 1 1/2 lemons
  • 1 teaspoon salt
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 1 heaping teaspoon Maras or Aleppo chili pepper, optional
  • 1/2 teaspoon crumbled red chili
  • 1 or 2 garlic cloves, grated on a Microplane or finely chopped
  • 2 teaspoons chopped aromatic fresh herbs, such as thyme, rosemary, marjoram or oregano
  • 1 3/4 pounds (800 g) boneless, skinless chicken thighs, about 6 pieces


  • Grate the zest of the whole lemon into a large bowl, then slice in half and squeeze the juice into the bowl (You should have enough juice to make a 1/4 cup. If not, squeeze in the other half of the second lemon). Cut the 1/2 lemon in half lengthwise, slice into thin half moons and set aside.
  • Add the salt, olive oil, chili pepper, garlic and herbs to the bowl and whisk together. Put the chicken in the bowl, turning the pieces around to coat in the marinade.
  • Arrange oven rack six inches from heat source and preheat the broiler.
  • Heat a cast-iron (or other heavy oven-proof) skillet large enough to hold the chicken without crowding over medium-high heat on the stovetop. When the pan is hot, coat the bottom with some olive oil then add the chicken pieces, reserving the marinade.
  • Cook 5 minutes, or until the chicken begins to brown. Take the pan off the heat and turn the chicken pieces over. Pour the remaining marinade over the chicken, tuck the lemon slices in and around the pan and place under the broiler. Cook until the chicken is firm and golden and lemon slices begin to brown.
  • Transfer the chicken to a serving dish and pour the pan juices over.  


Serving: 1g | Calories: 394kcal | Carbohydrates: 4g | Protein: 45g | Fat: 22g | Saturated Fat: 4g | Sodium: 684mg | Potassium: 798mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 21mg | Calcium: 20mg | Iron: 1mg
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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  1. This looks fantastic, and is going on the menu just as soon as our heat-wave breaks. Thighs are a staple in our kitchen too (especially for cacciatore), although I prefer bone-in and skin-on most of the time. Thanks for the inspiration !

    1. Hi Lorrie – Yes, bones and skin are the tastiest!

  2. 5 stars
    This looks so good! I can’t wait to get home, get me some thighs, and make it! XO

  3. This looks so appetizing. Coincidentally, I just made chicken thighs w/lemon last night, one of my back-pocket recipes. I’m like you ~ not good at planning dinners in advance, usually cobbling together a meal at the end of the day, or in stages as I go about my work day (though dinner prep can easily become a distraction and is a great form of procrastination, one of the mixed blessings of working from home).

    1. Domenica, I bet your thighs were delicious 🙂 Thank goodness for those back-pocket recipes. Ironically, even though much of my work (and yours too) revolves around food, keeping a home kitchen stocked and organized is a whole other job. Good thing it’s one I love!