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Baked Lemon Rosemary Chicken

Baked Lemon Rosemary Chicken

The ultimate comfort food, Baked Lemon Rosemary Chicken combines juicy chicken with zesty lemon and fragrant rosemary for a dish that’s bursting with flavor. This easy weeknight dinner is perfect for impressing guests or enjoying a cozy night in. Don't miss out on making this scrumptious meal tonight!
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons Olive Oil
  • 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 Freshly Ground Black Pepper
  • 4 cloves Garlic Finely minced.
  • 2 lemons Juice of 2 Lemons About 1/3 cup juice.
  • 1 tablespoon Fresh Rosemary Finely chopped; I do not recommend dried rosemary.
  • 1 teaspoon Lemon Zest

Equipment

  • Whisk
  • Frying Pan
  • Skillet
  • Oven
  • Mixing Bowl
  • Chef's Knife
  • Baking Sheet

Method
 

  1. Preheat your oven to 400°F (200°C). While the oven heats, take your chicken thighs and pat them dry with paper towels.
  2. In a large skillet, add 2 tablespoons of olive oil over medium-high heat. Once hot, gently place your chicken thighs skin-side up into the skillet. Season them evenly with salt and black pepper.
  3. Let the chicken sear on the first side for about 3 to 4 minutes until it’s golden brown. Afterward, flip the chicken and sear the other side for another 3 to 4 minutes.
  4. Once seared, transfer the chicken to a baking dish. If you used an ovenproof skillet, you could keep it in the skillet.
  5. In a separate bowl, combine the garlic, the juice of 2 lemons, rosemary, lemon zest, and the remaining 2 tablespoons of olive oil. Whisk until well blended.
  6. Pour this flavorful mixture evenly over the chicken in the baking dish.
  7. Bake uncovered for about 25 to 30 minutes. Keep an eye on it, and ensure the chicken reaches a safe internal temperature.
  8. Once done, allow the chicken to rest in the pan for about 5 minutes. This resting period is vital; it allows the juices to redistribute.
  9. Finally, garnish with fresh lemon slices and additional rosemary, if desired. Serve your Baked Lemon Rosemary Chicken with your favorite sides.

Notes

  • Determining When It’s Done: Bone-in, skin-on chicken thighs should no longer be pink inside, and when pierced with a fork the juices should run clear.
  • Meat Thermometer Usage: Insert the meat thermometer into the thickest part of the thigh. If it registers 170-175ºF, it’s done.
  • Optimal Pull Temperature: Thighs are safe to consume after being cooked to 165ºF but are better at 170-175ºF for tenderness.
  • Carry-Over Cooking: You can pull it at 165-170ºF and let the thighs rest for 5 minutes to achieve the perfect doneness.