Honey Rosemary and Lemon Baked Chicken
Elevate your dinner game with this Honey Rosemary and Lemon Baked Chicken, a perfect blend of sweet, savory, and citrusy flavors that will leave your taste buds craving more. Bone-in, skin-on chicken thighs are seared to golden perfection, then baked in a luscious mixture of honey, fresh rosemary, zesty lemon juice, and garlic, creating a caramelized glaze that's irresistibly aromatic. A quick 15-minute prep followed by hands-off baking makes this recipe ideal for weeknight dinners or special occasions. Serve with roasted vegetables or fluffy mashed potatoes to soak up the rich, herb-infused pan juices for an unforgettable meal. Whether you're entertaining guests or treating yourself, this recipe delivers restaurant-quality flavor with simple, wholesome ingredients.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 3 tablespoons Honey
- 2 sprigs Fresh rosemary
- 2 cloves Garlic cloves, minced
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Chicken broth (optional, for basting)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels to ensure crispy skin, then season them with salt and black pepper on both sides.
In a small bowl, whisk together the olive oil, honey, lemon juice, lemon zest, minced garlic, and leaves from the rosemary sprigs.
Heat a large ovenproof skillet over medium-high heat. Sear the chicken thighs skin-side down for 3-4 minutes until golden and crispy. Flip the chicken and sear the other side for 2-3 minutes, then remove from heat.
Pour the honey rosemary mixture evenly over the chicken thighs in the skillet.
If desired, pour 1/4 cup of chicken broth into the skillet to keep the meat moist during baking.
Transfer the skillet to the oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Throughout the baking process, baste the chicken once or twice with the pan juices to enhance flavor and ensure it stays moist.
Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Serve the chicken with a drizzle of pan sauce on top and garnish with additional fresh rosemary if desired. Pair with roasted vegetables, mashed potatoes, or a crisp salad for a complete meal.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3073 mg | 134% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 52.5 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1229 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
