Rosemary Baked Chicken
Elevate your weeknight dinners with this fragrant and flavorful Rosemary Baked Chicken recipe. Tender bone-in, skin-on chicken thighs are seared to golden perfection and baked with fresh rosemary, zesty lemon, and minced garlic in a savory chicken broth. This one-skillet dish is packed with rustic, herbaceous flavors and boasts a crispy, golden skin that pairs beautifully with its moist, juicy interior. With just 15 minutes of prep time, this recipe is a breeze to make, yet elegant enough for special occasions. Perfectly balanced with citrusy brightness and aromatic herbs, it’s a crowd-pleasing meal that’s best served with the pan juices drizzled on top for an extra burst of flavor. Make your table the star of the evening with this easy, oven-baked chicken recipe!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 4 pieces Fresh rosemary sprigs
- 4 cloves Garlic cloves, minced
- 1 whole Lemon
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 0.5 cups Chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
In a large oven-safe skillet or roasting dish, heat 2 tablespoons of olive oil over medium heat.
Sear the chicken thighs, skin side down, for about 3-4 minutes until the skin is golden and crispy. Flip the chicken and sear the other side for another 2 minutes. Remove the chicken and set aside.
Reduce the heat to low and add the remaining 1 tablespoon of olive oil to the skillet. Sauté the minced garlic for 1 minute until fragrant, being careful not to burn it.
Place the rosemary sprigs in the skillet, then pour in the chicken broth and juice of half the lemon. Stir to combine.
Return the chicken thighs to the skillet, skin side up, and arrange them in a single layer. Slice the remaining half of the lemon into thin rounds and place them on top of the chicken.
Transfer the skillet or roasting dish to the preheated oven and bake for 40-45 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Serve the rosemary baked chicken with the pan juices drizzled on top, and enjoy!
Nutrition Facts
Calories |
2313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4560 mg | 198% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.7 g | ||
| Protein | 165.3 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1918 mg | 41% | |
*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.
