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! 

Easy Baked Garlic Lemon Rosemary Chicken - fall-off-the-bone tender delicious chicken thighs with perfect crispy skin - a simple yet magnificently flavorful dinner

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 donโ€™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. 

Lemon Garlic Rosemary Baked Chicken Recipe - deliciously zesty and herby baked chicken thighs are fall-off-the-bone delicious!

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 sautรฉed or roasted veggies to work with you.

Letโ€™s chat about ingredients, because this situation is silly simple!

Easy Lemon Garlic Baked Rosemary Chicken Thighs - quick, easy, insanely delicious and healthy chicken recipe

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 thatโ€™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…itโ€™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.

How to marinate lemon garlic rosemary chicken

Marinate at least 1 hour, up to 8.

Shake the ingredients for the chicken together in a zip lock bag

When youโ€™re ready to bake, preheat the oven to 375 degrees F and transfer the chicken to a large casserole dish.

Baked Lemon Rosemary Garlic Chicken - easy crispy chicken recipe made with all clean ingredients

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:

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!

Easy Baked Garlic Lemon Rosemary Chicken - fall-off-the-bone tender delicious chicken thighs with perfect crispy skin - a simple yet magnificently flavorful dinner

Baked Garlic Lemon Rosemary Chicken

4.46 from 114 votes
A simple, unpretentious recipe that exudes a fancy vibe while requiring minimal effort! Make it a part of your weekly meal prep!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 Servings

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 ยฝ 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 youโ€™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

Serving: 1of 8 ยท Calories: 206kcal ยท Carbohydrates: 2g ยท Protein: 39g ยท Fat: 7g ยท Sodium: 488mg
Author: Julia
Course: Main Dishes
Cuisine: American
Keyword: baked chicken, chicken recipes, chicken thighs, healthy, keto, lemon garlic, paleo, rosemary chicken, whole30
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Baked Garlic Lemon Rosemary Chicken - An easy, delicious chicken recipe that yields the most tender chicken with crispy skin. Perfect for serving any night of the week!

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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4.46 from 114 votes (114 ratings without comment)

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Questions and Reviews

  1. 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).

    1. 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

  2. My toddler actually ate it and husband went back for seconds. Was easy to prepare as well. Winner winner chicken dinner!