Garlic Rosemary Lemon Baked Chicken Thighs

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Garlic Rosemary Lemon Baked Chicken Thighs

Prep time: 10 mins | Cook time: 35-40 mins | Servings: 2-4

Ingredients

  • Chicken: 4 bone-in, skin-on chicken thighs

  • Herbs & Aromatics: 2 tbsp fresh rosemary (chopped, plus extra whole needles for garnish), 4 cloves garlic (minced)

  • Citrus & Fats: Juice and zest of 1 large lemon, 3 tbsp extra virgin olive oil, 2 tbsp unsalted butter (melted)

  • Seasonings: 1 tsp sea salt, 1/2 tsp freshly cracked black pepper, 1/2 tsp crushed red pepper flakes (optional)

Instructions

  1. Prep the Oven & Chicken: Preheat oven to 400°F (200°C). Pat chicken thighs thoroughly dry with paper towels to ensure crispy skin.

  2. Mix the Marinate/Glaze: In a small bowl, whisk together olive oil, melted butter, lemon juice, lemon zest, minced garlic, fresh rosemary, salt, black pepper, and red pepper flakes.

  3. Season & Arrange: Place the chicken thighs in a baking dish. Pour the garlic-lemon-herb mixture over the chicken, making sure to rub some under the skin and coat both sides. Arrange skin-side up.

  4. Bake: Bake uncovered for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.

  5. Crisp & Serve: Broil on HIGH for 2–3 minutes at the end for an extra crisp, golden skin. Spoon the pan juices over the top, sprinkle with fresh rosemary needles, and serve warm.