Rosemary & Lemon Chicken Thighs



  • 1 family pack of chicken thighs (skinless or you can simply pull skin off yourself)

  • 1 medium onion

  • 1 medium lemon

  • ground mustard

  • sea salt

  • white ground pepper

  • rosemary

  • paprika

  • onion powder

  • garlic powder

  • grapeseed oil

  • olive oil


  1. For heightened flavor of your chicken thighs, please take the time to season your chicken with the seasonings shared above. Once seasoned, sprinkle a few capfuls of olive oil over the chicken, as well as the lemon and onion. If you are feeling fancy, please feel free to squeeze half of the lemon on top of the chicken. Let marinate in the fridge for 6-10 hours.

  2. When you decide that you are ready to prepare your chicken, take out your chicken 1-2 hours before preparation and let chicken get room temp.

  3. In a cast iron skillet, add enough grapeseed oil to cover the bottom of your skillet. Once oil has been added, set stove to medium heat and add in chicken rightside up (the back bone should be exposed if you set your chicken in right side up). Let your chicken sear on each side until golden brown.

  4. Once chicken has been browned on each side, set oven to 375. Put the chicken in your cast iron skillet in the oven and let it finish cooking for you. Leave chicken in the oven from 30-45 minutes with your onion and lemon sprinkled over the seared chicken.

  5. Once chicken is done, turn off you oven and let chicken sit for 5-10 minutes to seal in it’s juices.

  6. Serve chicken while warm.

Homemade Pinto Beans [Dry Beans Required]