Oven Fried Rosemary Chicken
Crispy on the outside, tender on the inside, this Oven Fried Rosemary Chicken offers all the decadence of traditional fried chicken without the added guilt. Marinated in tangy buttermilk infused with garlic, paprika, and fresh rosemary, every bite bursts with rich, herbaceous flavor. A crunchy coating of panko breadcrumbs and a fragrant flour mixture helps achieve that golden, oven-fried perfection—all without the mess of deep frying. With just 20 minutes of prep time and a hands-off bake in the oven, this recipe is as easy as it is delicious. Perfect for weeknight dinners or casual gatherings, this healthier spin on fried chicken pairs beautifully with fresh salads, roasted vegetables, or fluffy mashed potatoes for a satisfying, crowd-pleasing meal.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 1 cup buttermilk
- 2 tablespoons fresh rosemary (chopped)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 1.5 cups panko breadcrumbs
- olive oil spray
- nonstick cooking spray
Instructions
Place the chicken thighs in a large bowl and pour the buttermilk over them. Add 1 tablespoon of chopped rosemary, garlic powder, paprika, kosher salt, and black pepper. Mix to coat the chicken evenly, then cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight for the best flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly spray it with nonstick cooking spray.
In a shallow bowl, combine the flour, panko breadcrumbs, and the remaining 1 tablespoon of chopped rosemary. Mix well.
Remove each piece of chicken from the buttermilk marinade, allowing excess to drip off, and coat it in the breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure even coverage.
Place the breaded chicken thighs on the prepared baking sheet, spacing them out so they don't touch each other.
Spray the tops of the chicken with a light coating of olive oil spray to help them crisp and brown in the oven.
Bake the chicken in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the outside is golden brown and crispy.
Remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with additional rosemary if desired and enjoy!
Nutrition Facts
Calories |
2791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 2100 mg | 91% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 17.9 g | ||
| Protein | 266.0 g | 532% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 448 mg | 34% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2709 mg | 58% | |
*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.
