/Rosemary and Lemon Chicken

Rosemary and Lemon Chicken


Rosemary and Lemon Chicken

Sharp lemon with deep herbal rosemary, brought together with a creamy sauce - a delicious dinner for any night of the week.
Course Main Course
Cuisine Chicken
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2
Author scottsilverthorn


  • 350 g Free Range Chicken Thigh Fillets
  • 1 Lemon, juiced and zested
  • 1 sprig Rosemary, leaves removed from stalk and chopped
  • ½ tsp Smoked Paprika
  • 1 tsp Sea Salt Flakes
  • 1 tsp Freshly Ground Black Pepper
  • 1 tbsp Olive Oil
  • 1 sprig Rosemary, leaves removed from stalk and chopped
  • 1 Red Onion, peeled and thinly sliced
  • 12 Cherry Tomatoes, halved
  • 2 tsp Lemon Juice
  • 100 ml Chicken Stock (or plain hot water will be fine)
  • 1 tbsp Crème Fraîche


  1. Put the chicken thigh fillets into a ziplock bag (or large bowl) then add the chopped rosemary, lemon juice and zest, paprika, salt and pepper. Mix well then allow to marinate for 30 minutes to 1 hour in the fridge.
  2. Put a large frying pan over a medium-high heat and add the olive oil. Remove the chicken from the marinade then add to the pan before searing for 5 minutes until golden brown on one side, then turning the fillets.
  3. Scatter over the thinly sliced onion, reduce the heat and cover the pan. Cook for 10 minutes or so, until the chicken is almost cooked through and the onion softened.
  4. Add in the cherry tomatoes then cook for a further 5 minutes, until the chicken is cooked, before adding in the stock (or water) and lemon juice. Heat everything through well.
  5. Remove the chicken thighs from the pan and keep warm. Stir the crème fraîche through juices and vegetables in the pan to make a sauce.
  6. Serve the chicken thighs generously topped with the creamy sauce.