These flavorful Lemon Rosemary Chicken Thighs are an easy and delicious dinner that’s perfect for ANY night of the week!
You can never have too many awesome chicken recipes, and this one is definitely a keeper. Not only is it insanely easy to prepare, it’s also budget-friendly (and uses simple ingredients) which is always a plus!
Your Simple Ingredients
- Chicken thighs – bone-in and skin-on. This recipe calls for four to six thighs, but make sure they’ll fit in your cast iron (or oven proof) skillet (it will depend upon their size). I used five thighs in this recipe that were six to seven ounces each.
- Black pepper – freshly ground, if possible. Feel free to substitute with lemon pepper for an even more robust lemon flavor!
- Dried rosemary – fresh can be used in place of dry, if desired. A general rule of thumb is to substitute three times as much fresh herbs than dried in a recipe.
- Lemon zest – you’ll need one medium to large lemon to yield one tablespoon of zest. I love to use this Microplane zester when zesting lemons.
- Garlic powder – adjust the amount to your personal preference, if desired. I find that half a teaspoon is perfect for this chicken to have a delicious garlic flavor without being overpowering.
- Kosher salt – feel free to adjust the amount to your personal preference.
- Olive oil – for searing the chicken before roasting so that the skin is deliciously crispy.
How to Make It
Below is a simplified version of how to prepare – please see the recipe card for full detailed instructions and tips.
Season chicken thighs on both sides with a mixture of salt, pepper and garlic powder.
Sear and brown the chicken thighs in olive oil for about two to three minutes on each side over medium high heat. Using a grease splatter screen helps when browning the chicken.
Carefully remove from heat (be sure to use an oven mitt!) and sprinkle with dried rosemary and lemon zest before going into the oven.
Bake for 25 minutes, or until chicken is no longer pink and juices run clear (this will depend on the size of your chicken thighs).
- Try to use the same size chicken thighs for even cooking.
- Allow the chicken to sit for 15 to 20 minutes before baking, if possible. Placing ice cold meat in the oven can lead to uneven cooking.
- Allow to rest for 5 minutes before serving to give the juices a little time to redistribute.
What to Serve with Lemon Rosemary Chicken
This goes with just about any side dish, but I love it with mashed potatoes or crock pot “baked” potatoes and a green vegetable like these delicious green beans.
More Delicious Chicken Dinner Ideas
Lemon Rosemary Chicken Thighs
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ¾ teaspoon black pepper freshly ground
- 4 to 6 chicken thighs bone-in, skin-on and excess skin trimmed
- 1 tablespoon olive oil
- 2 teaspoons dried rosemary leaves
- 1 tablespoon grated lemon zest from 1 medium to large lemon
- Fresh rosemary sprigs and/or sliced lemon optional garnish
- Preheat your oven to 425 degrees F.
- Combine garlic powder, salt and pepper in a small bowl.
- Pat skin side of chicken dry with paper towels.
- Season chicken with garlic powder mixture on both sides.
- Heat olive oil over medium high heat in a large cast iron or oven-proof skillet. Place chicken skin-side down and sear until golden brown, approximately 2 to 3 minutes per side. Use a splatter screen if you have one.
- Carefully remove from heat (be sure to use an oven mitt) and allow the grease to settle for about a minute. Sprinkle evenly with rosemary and lemon zest.
- Carefully transfer to preheated oven and bake for 25 minutes, or until chicken is no longer pink, juices run clear and internal temperature is 165 degrees F (bake time will depend upon size of thighs).
- Allow chicken to rest for about 5 minutes before serving.
- Garnish with fresh rosemary sprigs and/or lemon slices, if desired.
- Lemon pepper can be substituted for black pepper for a more robust lemon flavor.
- Bake time depends upon size of chicken thighs – my thighs were 6 to 7 ounces each and required 25 minutes after searing.
- If using fresh chopped rosemary instead of dried, use approximately 2 tablespoons.
- Foodsafety.gov recommends a minimum internal temperature of 165 degrees F for poultry.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
I can’t wait to try this recipe! Perfect for my KETO plan! Thanks so much for making it look so delicious and easy!
Thank you so much, Kelly – I hope you enjoy it! 🙂