Go Back

Baked Rosemary Chicken Thighs

Baked rosemary chicken thighs with garlic, lemon juice, and chopped fresh rosemary for intensely fragrant, golden-baked skin. Marinated for 30 minutes, then roasted at 425°F until cooked through and caramelized with rosemary and lemon.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
marinating 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1 bone-in skin-on chicken thighs
Marinade
  • 0.25 cup olive oil
  • 4 cloves garlic, minced
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 3 tbsp fresh rosemary, chopped
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • 0.25 tsp black pepper
For roasting
  • 1 whole rosemary sprigs and lemon slices for roasting

Equipment

  • 1 sheet pan

Method
 

Make the rosemary-garlic marinade
  1. Whisk together olive oil, minced garlic, lemon juice, lemon zest, chopped rosemary, Dijon mustard, salt, and black pepper until evenly combined.
Marinate
  1. Marinate the bone-in skin-on chicken thighs in the marinade for 30 minutes so the flavors cling to the surface.
Roast
  1. Preheat the oven to 425°F and place the chicken skin-side up in a baking dish.
  2. Tuck whole rosemary sprigs and lemon slices around the chicken so they roast alongside and perfume the drippings.
  3. Bake for 35-40 minutes at 425°F until the thighs are deeply golden and cooked through, with visible caramelized rosemary and lemon around the pan.
Finish and serve
  1. Rest the baked chicken for 5 minutes before serving to help the juices settle so the meat stays tender.

Notes

Pro tip: if your thighs are very large, start checking at 35 minutes—deep golden skin and clear juices mean you’re done. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 375°F oven until warm through. Freezing is not recommended for best skin texture. For a lighter option, use 1 tbsp olive oil total for the marinade and pat excess moisture off the skin before roasting.