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Overhead closeup of lemon rosemary chicken thighs in a skillet.

Lemon Rosemary Chicken Thighs

An easy, delicious and budget-friendly dinner perfect for any night of the week!
Prep Time 10 minutes
Cook Time 31 minutes
Resting Time 5 minutes
Total Time 46 minutes
Servings 5


  • 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.