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!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.

Step 3

In a large oven-safe skillet or roasting dish, heat 2 tablespoons of olive oil over medium heat.

Step 4

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.

Step 5

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.

Step 6

Place the rosemary sprigs in the skillet, then pour in the chicken broth and juice of half the lemon. Stir to combine.

Step 7

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.

Step 8

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).

Step 9

Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.

Step 10

Serve the rosemary baked chicken with the pan juices drizzled on top, and enjoy!

Nutrition Facts

Serving size	1147.3 grams (1147.3g)

Amount per serving	% Daily Value*
Calories	2313

Total Fat 181.80g	233%
Saturated Fat 46.20g	231%
Polyunsaturated Fat 4.00g
Cholesterol 729mg	243%
Sodium 4560mg	198%
Total Carbohydrate 12.10g	4%
Dietary Fiber 3.10g	11%
Total Sugars 1.70g
Protein 165.30g	331%

Vitamin D 0IU	0%
Calcium 160mg	12%
Iron 10mg	56%
Potassium 1918mg	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.

Source of Calories

Fat: 69.8%

Protein: 28.2%

Carbs: 2.1%