by JennT1981
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my 47 recipes »
JennT1981's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
2 slices bacon, diced Ask a question about this ingredient
1 sprig fresh rosemary, minced Ask a question about this ingredient
2 chicken legs Ask a question about this ingredient
2 chicken thighs Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 teaspoon pepper Ask a question about this ingredient
1/3 cup chicken broth Ask a question about this ingredient
3 tablespoons lemon juice Ask a question about this ingredient
Preheat oven to 350 degrees F.
Ask a question about this stepIn an oven proof skillet heat oil over medium heat and add bacon and rosemary.
Ask a question about this stepCook until crisp, about 5 to 7 minutes.
Ask a question about this stepRemove and drain on paper towel; set aside.
Ask a question about this stepSeason both sides of chicken with salt and pepper and add to same skillet skin side down.
Ask a question about this stepCook until skin begins to set and crisp, about 5 minutes. Turn and cook another 3 minutes.
Ask a question about this stepReturn chicken to skin side down in pan and place in oven.
Ask a question about this stepCook 25 to 30 minutes until chicken is cooked through.
Ask a question about this stepReturn pan to stove top over medium heat and remove chicken to a warm plate.
Ask a question about this stepWith only one tablespoon of rendered fat remaining in pan stir in broth and lemon juice again scraping any bits from bottom.
Ask a question about this stepReturn bacon and rosemary to pan and cook until sauce reduces and thickens slightly, about 3 to 5 minutes.
Ask a question about this stepSeason with more salt and pepper to taste if needed and serve sauce spooned over chicken pieces.
Ask a question about this step
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