Lemon Rosemary Chicken

Have you ever tried cooking with essential oils? If not, this lemon rosemary chicken recipe is sure to convince you. It's loaded with flavor and healthy too!

Course Dinner

Cuisine American

Keyword lemon rosemary chicken

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 731kcal

Author Lisa

Ingredients

4 pounds chicken thighs with the skin on and bones in
1 drop rosemary essential oil
2 drops lemon essential oil
1/4 cup butter
1/2 teaspoon garlic powder
1 teaspoon salt
Freshly ground black pepper

Instructions

Preheat the oven to 400 degrees.
Preheat a large cast iron skillet on the stovetop over medium to high heat.
Add the butter and essential oils to the cast iron skillet.
Once the butter is hot enough to produce a sizzle when the chicken hits it, add the chicken thighs. Cook them on one side until browned, and then flip.
Sprinkle the chicken with garlic powder, black pepper and salt.
Transfer the skillet to the preheated oven and bake for one hour or until the internal temperature has reached 165 degrees.

Video

Notes

If using one or two drops of essential oils is too much for you, you can use the toothpick method. Dip a toothpick into the top of the essential oil bottle and then swirl the toothpick into the butter.
I prefer to use a cast iron skillet to brown the chicken first. This adds more flavor and then you can bake the chicken in the same skillet.
To get a good sere and crisp the chicken skin, wait until the skillet with butter is nice and hot before adding the chicken.
Don't use just any essential oils. See above the only brand I use.

Nutrition