Lemon Rosemary Baked Boneless Chicken Thighs

Lemon Rosemary Baked Boneless Chicken Thighs


  1. Preheat oven to 425°.
  2. Arrange chicken thighs in a 9x13-inch pan and sprinkle with salt and pepper.
  3. In a small bowl, whisk together chicken broth, garlic, rosemary and Italian seasoning; pour mixture over chicken and place lemon wedges on top and throughout dish.
  4. Bake for 25 minutes, turning chicken halfway through. Cook to an internal temperature of 165°.
  5. Serve with roasted vegetables and potatoes for a complete meal.

Recipe and Photo Courtesy of Kristen Doyle, Dine & Dish   

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