Easy Lemon Rosemary Chicken

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This Lemon Rosemary Chicken is a tried and true recipe that’s always a favorite in my house. With crispy, golden chicken thighs baked in a tangy, buttery lemon sauce with rosemary, it’s as easy to make as it is delicious!

Originally published July 2019 – Updated February 2025

Roasted chicken thighs with herb seasoning, garnished with lemon slices and rosemary sprigs in a baking dish.

Lemon Rosemary Chicken Recipe

There’s nothing like mom’s cooking and this Lemon Rosemary Chicken recipe was always one of my favorites growing up. It’s so delicious and full of flavor that now I make it regularly for my own family too. I’ve made it so much over the years that I’ve perfected the recipe…and it seriously doesn’t get much better than this!

I love that it’s so simple to make but tastes like you spent all day in the kitchen. Baked in a tangy lemon sauce with fresh rosemary, these crispy chicken thighs are bursting with bright, savory flavors.

The fresh rosemary makes my whole kitchen smell amazing, and the sauce is a must for spooning over mashed potatoes. It’s a dish that never disappoints and always has my family begging for seconds!

If your family loves chicken for dinner as much as mine, you’ll also want to check out this scrumptious Crispy Panko Chicken, French Onion Soup Chicken or Grilled Chicken Kabobs.

Plate with roasted chicken thigh on seasoned rice, garnished with lemon slices and served with broccoli.

Why We Love This Recipe

Simple ingredients: All you need to make this chicken recipe is lemon, chicken, rosemary, and a few other basic ingredients.
Easy to make: This is an easy weeknight dinner you can prep in just 10 minutes and have on the table in an hour.
Lemon herb flavor: The juicy chicken is infused with amazing citrus herb flavors that take this dish to a whole new level.

Ingredients

For the Chicken

Bone-in chicken thighs with skin
Avocado oil
Rosemary, for garnish (optional)
Lemon

For the Lemon Rosemary Sauce:

Butter, melted
Minced garlic cloves
Fresh rosemary, minced
Fresh lemon juice and lemon zest
Kosher salt, black pepper and garlic powder

Scroll to the recipe card for the full ingredient measurements and instructions.

How to Make Rosemary Lemon Chicken

Step 1. Preheat oven to 400 F. Lightly grease a 9×13 baking dish with cooking spray or butter and set aside.

Step 2. Heat a skillet over medium-high heat. Once hot, add oil and then sear the chicken thighs on both sides until browned, about 3-4 minutes each side. It does not need to be fully cooked, just enough to make the skin crispy.

Step 3. Place the chicken thighs into the prepared baking pan with the skin side up.

Tip: To get the perfect sear, work in small batches, adding a little more oil as needed. Avoid overcrowding the pan.

Four cooked chicken thighs in a cast iron skillet on a light background.

Step 4. In a small bowl, combine the salt and pepper with the other sauce ingredients.

Step 5. Stir to combine.

Glass bowl containing olive oil, minced garlic, black pepper, chopped herbs, and spices on a light surface.

A glass bowl containing a mixed seasoning blend with a spoon on a light background.

Step 6. Pour mixture over the chicken, then add extra sprigs of rosemary and lemon slices.

Unbaked chicken thighs with herbs and lemon slices in a white rectangular dish, garnished with fresh rosemary.

Chicken thighs with herbs and lemon slices in a white rectangular dish, garnished with fresh rosemary.

Step 7. Cook the chicken uncovered for 25-30 minutes, or until the internal temperature reaches 165 degrees and the juices run clear.

Step 8. Spoon the lemon rosemary sauce over the chicken. Serve over mashed potatoes or rice and with a veggie on the side. Enjoy!

Baked chicken thighs with lemon slices and rosemary in a white dish, next to a bowl of wild rice and a checkered napkin on a white table.

Storage Instructions

Store leftovers in an airtight container for up to 4 days.

You can also freeze leftover cooked chicken and sauce together in a freezer-safe container for up to 3 months.

Baked chicken with herbs and lemon slices in a white dish, garnished with rosemary, with a metal utensil serving a piece. Broccoli is visible in the background.

Variations and Add-ins

Chicken: You can use boneless skinless chicken thighs, but you’ll want to reduce the cooking time by 5-10 minutes. You can also use chicken breasts, but again, you’ll need to adjust the cooking time. Check the internal temperature with an instant-read thermometer to be sure it’s cooked to perfection.
Add veggies: To make it a complete meal, toss in some carrots, potatoes, or green beans to roast alongside the chicken.
Herb blend: Feel free to add other herbs like thyme or oregano to complement the rosemary.
Spicy kick: Add red pepper flakes to the sauce if you want a little heat.
Mustard marinade: Combine Dijon mustard with olive oil to create a savory chicken marinade. Brush it over the chicken and allow it to sit in the fridge for about an hour before cooking.

A plate with herb-seasoned roasted chicken thigh on rice, garnished with lemon slices, rosemary, and steamed broccoli.

Tips and Tricks

Hot skillet: In order to get that crispy skin, you’ll want to make sure the skillet is hot before adding the chicken. Searing is a key step for a juicy chicken recipe.
Fresh rosemary: It has a stronger flavor than dried rosemary, which makes the dish extra fragrant.
Let the chicken rest: After baking, let it rest for 5 minutes so the juices redistribute.
Use an instant-read thermometer: Check the chicken’s temperature with a thermometer inserted into the thickest part of the thigh. It’s fully cooked at 165°F.
Meal prep: This chicken is a great option for meal prep. Shred it and add it to chicken salad, soups, or pasta dishes. It’s also great between toasted bread or buns as a chicken sandwich.

Fork holding seasoned chicken over a plate with rice, lemon slices, and broccoli in the background.

FAQs

Can I make lemon rosemary chicken with boneless or skinless chicken breast?

Though this is an easy chicken recipe, it is best to use bone-in chicken with skin. The skin helps to trap flavors and add moisture to baked chicken. Boneless chicken thighs and breasts will also work, but you’ll want to baste them while they’re cooking.

Do I have to sear the chicken to get crispy skin?

For best results, I do like to sear my chicken. However, if you’re looking to save time, you can skip that step. It’ll still get a little crispy as it bakes in the oven.

How much chicken do I need per person?

The amount of chicken you need can depend on how many sides you are serving. On average, you can plan on about 6–8 ounces of chicken per person.

How do I know when chicken is fully cooked?

The actual cooking time can vary based on the size of the pieces. The most reliable way to be sure your chicken is cooked and safe to eat is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken, avoiding bones. The internal temperature of the chicken should be 165°F.

Can I use grilled chicken?

Sure. Grilling the chicken will add a delicious smoky twist. Season the chicken and marinate it in the sauce before grilling.

Can I use dried rosemary instead of fresh?

Yes, but dried rosemary is more concentrated. Use about 2 teaspoons instead of fresh.

Plate with roasted chicken thigh on herb rice, garnished with lemon slices and rosemary. Broccoli and bowls of rice in the background.

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Lisa, author of Fun Money Mom, standing in front of a kitchen counter with a cupcake.

About Lisa O’Driscoll

Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!

Meet Lisa