Baked Lemon Rosemary Chicken

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5 from 12 votes

Baked Lemon Rosemary Chicken consists of skin-on, bone-in chicken thighs seared to crisp the skin before finishing in the oven with a lemon, rosemary, and garlic seasoning. The chicken is juicy and tender with a bright citrus aroma and herbal notes from fresh rosemary. Cooking includes searing for texture and baking to complete cooking while keeping the meat moist.

Prep Time

10 mins

Cook Time

28 mins

Searing Time

8 mins

Servings: 4

Calories: 373 kcal

Course: Main Course, Dinner

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 373

% 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.