There’s something magical about a meal that announces itself long before it reaches the table. For me, the scent of roasting chicken, mingling with bright lemon and earthy rosemary, instantly transports me to a sun drenched afternoon, perhaps in a rustic kitchen in a cozy Italian villa. It’s the kind of aroma that wraps around you, a promise of simple pleasures and good food to come. The aroma of it filling up the house is pure comfort, a signal that the day is winding down and a beautiful, effortless meal is on its way. This dish isn’t just about ingredients; its about creating those golden hour moments, those feelings of warmth and ease that make a house truly feel like a home.
RECIPE
Serves 4 | A citrusy, comforting recipe for summer dinners.
For the Chicken:
6 bone in, skin on chicken thighs
Zest of 1 lemon
Juice of 1½ lemon
3-4 springs fresh rosemary, finely chopped (plus a few whole springs)
4 garlic cloves, finely minced
2 tbsp olive oil
1½ tsp sea salt
½ tsp freshly cracked black pepper
Add 3-4 sliced potatoes
1 cup of white wine
2 thinly slice shallots
Optional: ½ tsp crushed red pepper flakes
To Roast With:
Thin lemon slices (from the zested lemon) just enough cover the bottom of your oven safe dish.
A few whole garlic cloves (unpeeled)
optional: a drizzle of honey or white balsamic for finishing
For Charred Broccolini:
1 bunch broccolini, ends trimmed
1½ tbsp olive oil
2 garlic cloves, thinly sliced
Flaky salt
Zest of ½ lemon (optional)
METHOD
Marinate:
Combine olive oil, lemon zest and juice, rosemary, garlic, salt, pepper, and chili flakes. Toss chicken to coat. Marinate for 30 minutes to 4 hours (refrigerated). Bring to room temp before roasting.
Roast:
Preheat oven to 425°F (220°C). Nestle chicken skin side up in a cast iron or roasting pan with lemon slices, potatoes, rosemary springs, shallots, wine and garlic cloves. Roast for 40 minutes until golden and internal temperature is 175°F. If the potatoes need more time, remove the chicken and cook potatoes until cooked.Crisp & Finish:
Optional: Broil for 2-3 minutes for extra crispness. Drizzle lightly with honey or white balsamic, rest 5 minutes, sprinkle with flaky salt, and serve.
Blanch & Char Broccolini:
Boil water with salt. Blanch broccolini for 60 seconds, drain, and pat dry.
In a hot cast iron skillet, sear broccolini in 1 tbsp olive oil without moving for 2-3 minutes. Flip, cook another 2-3 minutes until charred and tender crisp.
Push broccolini aside in the pan. Add remaining oil, garlic, and chili flakes. Sizzle until garlic is golden. Toss to coat and remove from heat. Top with flaky salt and lemon zest. Serve warm.
Suggested Pairings
Side Ideas: Lemon-zested polenta, roasted fennel, farro with olives
Salad: Shaved zucchini, mint, ricotta salata, white wine vinaigrette
Wine: Vermentino, Falanghina, or a crisp Provençal rosé
Dessert: Lemon thyme shortbread, citrus olive oil cake, or peach sorbet with limoncello
Kitchen Notes
I used cooked this recipe twice already. Once in the air fryer because I was running late, the other in the oven. I liked how it cake out in the air fryer more. The skin was way crispier. My air fryer is small so I could only cook 4 chicken thighs.
Use thyme instead of rosemary, its as delicious as well.
This is a dish made for light-filled evenings. Let it linger. Pour the wine. Tear a piece of bread through the pan juices. Let the citrus lift you, and the rosemary root you.
If you make it, tag me or leave a comment, I’d love to know how it turned out and what you served alongside. Until next time, may your table be sunny and your chicken always golden.
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👋 A Note from Lily
I’m Lily Hawthorne—a seasonal cook, garden romantic, and writer exploring the quiet beauty of a well-tended life. I share recipes with an Italian-Provence spirit, reflections from the garden, and the slow unfolding of a well-tended, creative life.
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I wish I could have you come cook my dinners for me omg this looks DIVINE