Ingredients
Scale
- 8 chicken thighs (bone-in, skin-on)
- Kosher salt and freshly ground black pepper
- 1 cup flour (for dredging)
- ¼ cup extra-virgin olive oil
- 1 ½ cups white apple vinegar
- ½ cup chicken broth
- 3 sprigs fresh rosemary
- 3 whole garlic cloves (peeled and smashed)
- 2 bay leaves
- 1 whole lemon (cut into wedges)
Instructions
- Preheat your oven to 425°F.
- Season chicken thighs with salt and pepper. Dredge in flour and shake off excess.
- Heat olive oil in a cast iron skillet over medium-high heat. Sear chicken skin-side down until browned (about 5 minutes).
- Add vinegar, chicken broth, rosemary, garlic, and bay leaves to the skillet. Simmer for 2 minutes.
- Incorporate lemon wedges around the chicken and squeeze some juice on top.
- Transfer skillet to oven and bake for about 30 minutes or until the chicken is tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh (150g)
- Calories: 330
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 95mg