2 large lemons, zest and juice, divided
1 T. garlic, finely minced
2 T. fresh rosemary leaves, chopped
8 boneless, skinless chicken thighs
2 T. extra virgin olive oil
Optional: Salt and black pepper, to taste
To make the marinade, in a small bowl, combine ½ the lemon zest and lemon juice, garlic, rosemary and stir to combine. You can put the rest of the lemon zest in an airtight container and freeze it for future use.
Reserve the rest of the lemon juice and set aside.
Unroll the chicken thighs to expose the entire surface. Season them with salt and pepper.
Place the chicken thighs in a large, sealable plastic bag and pour the marinade over them. Seal the bag and turn several times to ensure the chicken is evenly coated with the marinade. Place the bag in the refrigerator for at least 30 minutes, up to overnight.
Over medium-high heat, heat olive oil in a large skillet. Remove the chicken thighs from the bag, allowing the excess to drip off before transferring them to another dish. Discard the remaining marinade.
Working in batches if necessary (you don’t want to overcrowd the pan), add the chicken thighs to the skillet and cook until browned, about 3-4 minutes on each side. Transfer the thighs to a clean plate and set aside.
Add the remaining lemon juice and ¼ cup of water to the hot skillet to deglaze. Gently scrape the bottom of the pan to remove any browned bits. Bring the liquid to a boil and then reduce to medium-low heat.
Return the chicken thighs to the skillet and simmer for 3-4 minutes, or until the chicken is cooked through. Season to taste with additional salt and pepper. Remove from the heat and serve.