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Oven Baked Rosemary Chicken Thighs

Oven baked rosemary chicken thighs with crispy skin roast at 425°F until golden and juicy, with fragrant garlic and fresh rosemary. Lemon slices tucked between the thighs add brightness while the chicken reaches 165°F.
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Prep Time 10 minutes
Cook Time 40 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 bone-in, skin-on chicken thighs
Herb and seasonings
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tsp lemon zest
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
Lemon
  • 1 lemon, sliced

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Pat the chicken thighs dry with a paper towel to help the skin crisp up in the oven.
  3. In a small bowl, combine olive oil, garlic, rosemary, lemon zest, kosher salt, and black pepper.
  4. Rub the mixture evenly over the chicken thighs, getting under the skin where possible for maximum flavor.
Roast
  1. Arrange the chicken skin-side up on the baking sheet with lemon slices tucked between the pieces.
  2. Roast for 35–40 minutes at 425°F, until the skin is golden and the internal temperature reaches 165°F.
Rest and serve
  1. Let the chicken rest for 5 minutes before serving.

Notes

For the crispiest skin, pat the thighs as dry as you can and avoid crowding them on the sheet pan so hot air can circulate. Store leftovers in the refrigerator up to 3–4 days in a sealed container. Freezing is not recommended for best texture, but you can refrigerate and reheat until warmed through. For a lower-sodium option, use 1/2 teaspoon kosher salt and add an extra pinch of black pepper or a squeeze of lemon at the end to keep flavor bright.