Plate of easy rosemary chicken garnished with fresh herbs

Easy Rosemary Chicken

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Why Make This Recipe

Easy Rosemary Chicken is a delightful dish that brings the wonderful flavors of herbs and lemon together with tender chicken. It’s simple to prepare and perfect for any day of the week. Whether you’re cooking for family or guests, this recipe guarantees a tasty meal that everyone will enjoy. Plus, the use of fresh ingredients makes it healthy too!

How to Make Easy Rosemary Chicken

Ingredients

  • 4 bone-in, skin-on chicken thighs (or breasts)
  • 2 tbsp olive oil (extra virgin)
  • 3 cloves garlic, minced
  • 2 tsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
  • 1 lemon (zested and juiced)
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1 tsp dried oregano or thyme (optional)

Directions

  1. Marinate (Optional): If you have time, mix the olive oil, balsamic vinegar, Dijon mustard, honey, garlic, lemon juice, rosemary, and some salt and pepper in a bowl. Add the chicken, making sure it’s well coated. Cover and let it marinate in the fridge for at least 30 minutes or up to overnight for more flavor.

  2. Prepare Chicken: Preheat your oven to 400°F (200°C). If you didn’t marinate the chicken, you can season it directly with salt, pepper, and some lemon zest.

  3. Sear Chicken (Optional): For extra flavor, heat some olive oil in a skillet over medium-high heat. Sear the chicken skin-side down for about 5 minutes until golden brown. Flip and sear the other side for another 3-4 minutes.

  4. Roast: Transfer the chicken to a baking dish (if using a skillet, you can move it directly to the oven). Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

  5. Serve: Once done, remove from the oven and let it rest for a few minutes before serving. Drizzle some extra lemon juice over the top for a zingy finish.

How to Serve Easy Rosemary Chicken

Serve Easy Rosemary Chicken warm with sides such as roasted vegetables, mashed potatoes, or a fresh salad. This dish pairs well with rice or quinoa too. Garnish with fresh rosemary or lemon wedges for an appealing presentation.

How to Store Easy Rosemary Chicken

You can store any leftover chicken in an airtight container in the refrigerator. It will keep well for up to 3 days. When you’re ready to eat, reheat it in the oven or microwave until warmed through.

Tips to Make Easy Rosemary Chicken

  • If you want more flavor, let the chicken marinate longer.
  • Don’t skip the lemon juice; it balances the richness of the chicken.
  • Use a meat thermometer to ensure your chicken is cooked properly.

Variation

You can change the herbs! Try using thyme or oregano instead of rosemary. For a spicy kick, add some red pepper flakes to the marinade.

FAQs

1. Can I use boneless chicken?
Yes, you can use boneless, skinless chicken thighs or breasts. Just adjust the cooking time since they will cook faster.

2. Is it necessary to marinate the chicken?
No, marinating is optional, but it enhances the flavor of the chicken. If you’re short on time, you can skip this step.

3. Can I freeze the leftovers?
Yes, you can freeze cooked chicken in an airtight container for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.

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Easy Rosemary Chicken

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Print Recipe

A delightful dish that combines the flavors of rosemary and lemon with tender chicken, perfect for any day of the week.

  • Total Time: 60 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (or breasts)
  • 2 tbsp olive oil (extra virgin)
  • 3 cloves garlic, minced
  • 2 tsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
  • 1 lemon (zested and juiced)
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1 tsp dried oregano or thyme (optional)

Instructions

  1. In a bowl, mix olive oil, balsamic vinegar, Dijon mustard, honey, garlic, lemon juice, rosemary, salt, and pepper. Marinate chicken for at least 30 minutes.
  2. Preheat the oven to 400°F (200°C). If not marinating, season the chicken with salt, pepper, and lemon zest.
  3. In a skillet, heat olive oil over medium-high heat and sear the chicken skin-side down for about 5 minutes, then flip and sear the other side for 3-4 minutes.
  4. Transfer the chicken to a baking dish and roast for 25-30 minutes or until cooked through (internal temperature of 165°F / 74°C).
  5. Remove from the oven, let it rest for a few minutes, and drizzle with extra lemon juice before serving.

Notes

Marinating enhances the flavor. Serve with roasted vegetables, mashed potatoes, or fresh salad. Can be stored in an airtight container for up to 3 days.

  • Author: nevaeh-hall
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Paleo

Nutrition

  • Serving Size: 1 chicken thigh
  • Calories: 420
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 29g
  • Saturated Fat: 8g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 38g
  • Cholesterol: 150mg

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