A simple, unpretentious recipe that exudes a fancy vibe while requiring minimal effort, Baked Garlic Lemon Rosemary Chicken has incredible flavor and turns out fall-off-the-bone exquisite!
Let the chicken thigh saga continue!
Garlicky, lemony rosemary chicken thighs with that jaw-dropping crispy skin are one of my favorite chicken recipes to date.
I had to pry myself away from them.
The combination of flavors is otherworldly, and the fall-off-the-bone tender chicken just speaks for itself.
But we don’t just eat chicken and chicken alone for dinner, oh no. For this reason, here are some ways you can use this recipe to make a full, well-balanced meal of it.
What to Do With Rosemary Chicken:
Serve with Lemon Garlic Rosemary Rice, Crowd-Pleasing Roasted Vegetables, Greek Potato Salad, or Roasted Sweet Potato Salad with Spinach and Grapes.
Use any leftovers in Creamy Chicken Pasta Salad, My Current Favorite Salad Recipe, or Chicken Burrito Bowls.
Eat it for lunch as a sandwich, wrap, or bring sautéed or roasted veggies to work with you.
Let’s chat about ingredients, because this situation is silly simple!
Ingredients for Garlic Lemon Rosemary Chicken:
Chicken, avocado oil, lemon zest and juice, garlic, fresh rosemary, onion powder and sea salt. Everything gets tossed together in a zip lock bag for marinating and that’s the extent of the prep.
Of course, you can always get creative with the recipe by adding various goodies, but I encourage you to try it as is first…it’s just so marvelous!
How to Make Baked Garlic Lemon Rosemary Chicken:
Transfer all of the ingredients to a large zip lock back and seal. Shake the bag around well until the ingredients are well-distributed over the chicken.
Marinate at least 1 hour, up to 8.
When you’re ready to bake, preheat the oven to 375 degrees F and transfer the chicken to a large casserole dish.
Bake for 35 minutes, then raise the oven temperature to 425 degrees F and bake another 20 to 30 minutes, or until the skin reaches desired level of crisp.
Serve with your favorite side dishes, and enjoy!
More Delicious Chicken Recipes:
- Baked Teriyaki Chicken Thighs
- Smoked Chicken Thighs
- Instant Pot Jamaican Jerk Chicken
- The Best Grilled Chicken Thighs
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Baked Garlic Lemon Rosemary Chicken
Ingredients
- 3.5 to 4 lbs bone-in skin on chicken thighs
- 2 Tbsp avocado oil
- 1 lemon zested
- 3 Tbsp fresh lemon juice
- 3 Tbsp fresh garlic minced
- 2 Tbsp fresh rosemary minced
- 1 ½ tsp onion powder
- 1 tsp sea salt
Instructions
- Transfer all of the ingredients to a large zip lock back and seal. Shake the bag around well until the ingredients are well-distributed over the chicken.
- Marinate at least 1 hour, up to 8.
- When you’re ready to bake, preheat the oven to 375 degrees F and transfer the chicken to a large casserole dish.
- Bake for 35 minutes, then raise the oven temperature to 425 degrees F and bake another 20 to 30 minutes, or until the skin reaches desired level of crisp.
- Serve with your favorite side dishes, and enjoy!
Nutrition
My toddler actually ate it and husband went back for seconds. Was easy to prepare as well. Winner winner chicken dinner!
Awww yaaay! I love hearing that! Thanks so much for sharing your experience, Katie!
Made this recipe for my weekly friends dinner group. Compared to earlier attempts at lemon-rosemary-garlic chicken, this one was outstanding and got lots of positive comments for its taste. I suspect that the combination of lemon zest and lemon juice plus hour+ marinade contributed to the noticeable lemon taste. Also, I was worried that 3 tbsp of minced garlic would be overpowering. Surprisingly, the garlic taste was very subtle and the lemon and rosemary dominated.
Some additional notes:
– I would highly recommend deboning the thigh before marinading — makes for easier eating at a dinner party. Yes, you can buy skinless, boneless thighs, but you definitely want the skin!
– Without the bone, the thighs will cook faster. Check with the thighs with an insta-read at about 25 minutes…they’ll probably be at about 150 by then.
– Before raising the temp to brown the skin, I recommend basting thighs in the juices. Also, keep an eye on thigh and don’t wait 20-30 minutes…if your thighs are already at 150 before the browning, they’re pretty much ready to eat and cooking for too much longer will overcook the the thighs (though overcooking thighs isn’t too much of an issue since they are so fatty to begin with).
Thanks so much for your very thorough feedback, Andrew! This is super helpful to others who plan on making the recipe. I’m happy you enjoyed the recipe and that you have improvements for the next round. I appreciate you sharing! xo