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 cup 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, then dredge in flour.
- Heat olive oil in a cast iron skillet over medium-high heat; brown chicken thighs skin-side down for about 5 minutes.
- Flip the thighs when they release easily from the skillet.
- Add white apple vinegar, chicken broth, rosemary, garlic, and bay leaves; simmer for 2 minutes.
- Arrange lemon wedges around the chicken and squeeze some juice over them.
- Transfer the skillet to the oven and bake for approximately 30 minutes until the chicken is tender.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh (150g)
- Calories: 320
- Sugar: 0g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg