Ingredients
6chicken thighs,bone-in
1tbspvegetable oil
sea salt and freshly ground pepper
2sprigsrosemary
1lemon,thickly sliced
Preparation
Preheat the oven to 450 degrees F.
Heat the oil over high heat in a large 12-inch cast-iron skillet.
Generously season the chicken with salt and pepper. Place the skin side down in the skillet.
Cook for 2 minutes and reduce heat to medium-high.
Chop the rosemary needles and sprinkle it over the chicken. Add the lemon slices between the thighs.
Continue cooking on medium-high for 10 minutes.
Place the skillet into the preheated oven and cook for an additional 12 minutes.
Flip the chicken over, skin side up, and return to the oven for 5 minutes or until the chicken is cooked through.
Remove from the oven, spoon juices over top, and let rest for 5 minutes.
Serve hot.
