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Lemon Rosemary Chicken

The endless meal
This lemon rosemary chicken is a simple yet incredibly flavorful recipe for weeknights. It's bright, juicy, and tender chicken and it goes well with everything from potatoes to rice and vegetables of all kinds. It's easy to make and prepare ahead of time, and it's ready in just 55 minutes!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner, Lunch, Main Course
Cuisine American, chicken
Servings 4 People
Calories 322 kcal


  • ¼ Cups lemon juice
  • 2 tbsp EACH: olive oil and melted butter
  • 1 tbsp minced fresh rosemary or 1 teaspoon dried rosemary
  • 1 tsp ▢ 1 teaspoon EACH: sea salt and pepper
  • 4 cloves garlic minced
  • lb bone-in chicken thighs see notes


  • Preheat your oven to 425 degrees Fahrenheit. In a measuring cup or small bowl, mix the lemon juice, olive oil, melted butter, rosemary, salt, pepper, and garlic.¼ cup lemon juice, 2 tablespoons EACH: olive oil and melted butter, 1 tablespoon minced fresh rosemary, 1 teaspoon EACH: sea salt and pepper, 4 cloves garlic
  • Place the chicken thighs into a baking dish and pour the sauce over the top. Mix the chicken around so that each piece is coated in the sauce. Arrange the chicken top side down then bake the chicken for 20 minutes. 2 ½ lb bone-in chicken thighs
  • Turn the chicken so that it is top side up then continue to bake it for another 30-40 minutes, until it is cooked through and golden brown.
  • Serve the chicken with some minced parsley and lemon slices.


This recipe is delicious with both skin-on and skinless chicken thighs. The nutritional information is calculated with skinless thighs. If using boneless chicken breasts, reduce the cooking time to 25-30 minutes.
If using boneless chicken thighs, reduce the cooking time to 20 minutes. 
In the pictures, we serve this with seared lemons. But regular sliced lemons work well, too. 
this recipe is sponsored by Mediterranean Supermarket 
Keyword chicken, chicken dish, chicken recipe