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
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Baked Garlic Lemon Rosemary Chicken
A simple, unpretentious recipe that exudes a fancy vibe while requiring minimal effort! Make it a part of your weekly meal prep!
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 Information
Yield 8 Serving Size 1 of 8Amount Per Serving Calories 206Total Fat 7gSodium 488mgCarbohydrates 2gProtein 39g
