Baked Lemon Rosemary Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
28 mins
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Searing Time
8 mins
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Servings
4
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Calories
373 kcal
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Course
Main Course, Dinner
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Cuisine
American
Baked Lemon Rosemary Chicken
Description
This recipe combines chicken thighs with olive oil, freshly minced garlic, lemon juice and zest, and chopped fresh rosemary. The thighs are seasoned and seared skin-side up in olive oil to develop a crisp, flavorful crust. Then the chicken is transferred to a baking dish to roast until fully cooked. The lemon juice and rosemary infuse the chicken with bright and fresh herbal flavors that complement the crispy skin.
The meat is tender and moist, with slightly chewy skin texture. Bone-in, skin-on thighs provide a rich texture and deep flavor. The dish can be served immediately after resting, pairing well with various side dishes as a main course.
To ensure safe and optimal doneness, use a meat thermometer to check the internal temperature—the best texture is achieved at 170-175°F. Pull the thighs from the oven at 165-170°F and allow them to rest; carryover heat will finish the cooking while preserving juiciness.
Ingredients
- 4 tablespoons olive oil divided
- 2 pounds skin-on bone-in chicken thighs (about 6 to 8 thighs; skin-on, bone-in breasts may be substituted)
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 4 cloves garlic finely minced
- lemon about 1/3 cup juice, juice of 2
- 1 tablespoon rosemary I do not recommend dried rosemary, finely chopped fresh
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 400F and pat the chicken dry with paper towels.
- To a large skillet, add 2 tablespoons olive oil, add chicken thighs with the skin side up, and evenly season the chicken with salt and pepper. If you prefer more or less, adjust seasoning amounts to taste. Tip - If you have an ovenproof skillet, use it now and you'll save the step of needing the transfer the chicken to a baking dish later.
- Over medium-high heat, sear the chicken on the first side for about 3-4 minutes, flip and sear the second side for about 3-4 minutes. Tip - The chicken does not need to be fully cooked through when you're done searing it. The goal of searing is to add color, crisp up the skin, and lock in moisture - not to actually fully cook it through.
- After the chicken is seared, spray a 9x13-inch glass, ceramic, or porcelain baking dish (avoid metal if possible as it cooks differently), spray it with cooking spray, and place the chicken in the baking dish with the skin side up. If you're using an oven-safe skillet, just leave it in the skillet; set aside momentarily.
- To a 2-cup glass measuring cup or small bowl, add all remaining ingredients, and whisk to combine.
- Evenly pour the mixture over the chicken and bake uncovered for about 25 to 30 minutes, or until chicken is done* (See Notes).
- Allow chicken to rest, in the pan, for about 5 minutes after pulling it from the oven. Garnish with fresh lemon slices and/or extra rosemary, if desired before serving. Leftover chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave. Leftover chicken is perfect in salads, wraps, pasta salads, soups, sandwiches, sliders, and more.
Notes
- Use a meat thermometer to confirm doneness by checking the thickest part of a thigh; 170-175ºF is ideal for tender, fully cooked meat.
- The chicken skin crisps during the searing step but the main cooking finishes in the oven to keep the meat moist.
- Bone-in, skin-on thighs deliver more flavor and remain juicy compared to other cuts.
- Let the chicken rest 5 minutes after baking to allow carry-over heat to complete cooking and redistribute juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 373kcal | 19% |
| Carbohydrates | 2g | 1% |
| Protein | 27g | 54% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 140mg | 47% |
| Sodium | 741mg | 31% |
| Potassium | 370mg | 8% |
| Fiber | 0.5g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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