Lemon Rosemary Chicken

This Lemon Rosemary Chicken is an easy recipe that's full of all the delicious flavors of lemon and rosemary combined. Perfect for busy weeknights, it's guaranteed to become a family favorite!

Course Main Course

Cuisine Italian

Keyword chicken recipe, lemon chicken, lemon rosemary chicken

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 512kcal

Author Lisa O'Driscoll

Equipment

9x13 baking pan

Ingredients

3 pound bone-in chicken thighs with skin about 6 large thighs, or 8 small
2 tablespoons avocado oil
2 tablespoons butter melted
3-5 garlic cloves minced
2 tablespoons fresh rosemary minced
2 large lemons juiced
2 teaspoons lemon zest
1/2 teaspoon garlic powder
1 1/2 teaspoons salt or to taste
1 teaspoon black pepper
Fresh rosemary for garnish (optional)
Lemon slices for garnish (optional)

Instructions

Preheat oven to 400 F. Lightly grease a 9x13 baking dish with cooking spray or butter and set aside.
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.
2 tablespoons avocado oil, 3 pound bone-in chicken thighs with skin
Place the chicken thighs into the prepared baking pan with the skin side up.
In a small bowl, combine the lemon sauce ingredients with the salt and pepper. Mix well.
2 tablespoons butter, 3-5 garlic cloves, 2 tablespoons fresh rosemary, 2 large lemons, 2 teaspoons lemon zest, 1/2 teaspoon garlic powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper
Pour mixture over the chicken, then add extra sprigs of rosemary and lemon slices.
Fresh rosemary, Lemon slices
Cook the chicken uncovered for 25-30 minutes, or until the internal temperature reaches 165 degrees and the juices run clear.
Spoon the lemon rosemary sauce over the chicken. Serve over mashed potatoes or rice and with a veggie on the side. Enjoy!

Notes

To get the perfect sear, work in small batches, adding a little more oil as needed. Avoid overcrowding the pan.
You can make this recipe with other cuts of chicken but you'll just want to be sure to adjust the cooking time. Try to use chicken with the skin on for the best flavor.

Nutrition