These Lemon Rosemary Chicken Thighs with Garlic Butter are savoury, zesty, and oh so delicious! It only requires a handful of ingredients and comes together so quickly, making it perfect for an easy weeknight dinner or as a meal prep for the week.
On medium heat, heat up your skillet (preferably cast iron, this is the one I use) and add the olive oil before adding in the chicken thighs, smooth side down, and then cook for 5 minutes. Flip and continue to cook for 4 minutes.
Add the butter, garlic, and rosemary to the pan. Allow the butter to melt, tilt the pan, and spoon the melted butter that pooled on the side (with the garlic and rosemary) on top of the chicken thighs. Continue to do so until the garlic and rosemary have cooked through, around 1 to 2 minutes.
Finish off by squeezing half a lemon over the top of the chicken thighs before serving. Serve with lemon slices if you desire.