Lemon Rosemary Chicken Thighs

Content… Fresh vs. Dried Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions What to Serve More Super Easy Chicken Recipes to Try

Fresh vs. Dried Rosemary for Rosemary Chicken

I used fresh rosemary for this recipe as it’s abundant in my area and nearly always in season. If that’s not the case where you live, you can certainly use dried rosemary instead. Just remember that fresh herbs have a higher water content, which means their flavor (although fresher) is not as strong.

That means you’ll want to use less than the recipe calls for. I used a tablespoon of fresh rosemary, but you can use a teaspoon of dried. As a general rule, you can always substitute dried herbs for roughly ⅓ of the amount of fresh herbs the recipe calls for. 

Recipe Ingredients

1. Chicken – I used skin-on, bone-in chicken thighs, as I find them the most flavorful options (plus that crispy skin 🤤! However, you can make rosemary chicken breasts or use the whole chicken. 
2. Marinade – You’ll need fresh orange, lime, and lemon juice to tenderize your chicken. Then, minced garlic, sliced onion, cumin, onion powder, cayenne pepper, and, of course, fresh rosemary add a beautiful aroma. Feel free to add thyme, black pepper, or oregano.
3. Vegetables – I added zucchini and potatoes, but carrots are also an excellent addition! 

How to Bake Rosemary Chicken

• Prep Chicken – Season the chicken thighs with salt and pepper, and set aside. (Photo 1)
• Marinade – Squeeze the juice from the orange, lemon, and lime into a non-reactive bowl. Add the cumin, garlic, onion, cayenne pepper and rosemary. Mix well to combine, and adjust to taste. Refrigerate until ready to use.
• Marinate the chicken thighs with about ⅔ of the marinade. Make sure to season both sides. (Photo 2)
• Sear – When ready to cook, heat a cast iron or oven-safe skillet with 2 tablespoons of olive oil. Brown the chicken, skin-side down, for about 5 minutes, then remove and set it aside. (Photo 3)
• Veggies – Add the vegetables, stir for about a minute, and add the remaining marinade. Return the chicken to the skillet, along with the rosemary sprigs. (Photo 4)
• Bake – Transfer the skillet to a preheated 400℉ (205℃) oven and roast, uncovered, and bake until the chicken cooks through. The internal temperature should reach170-175℉ (75-80℃), and the skin will be crispy (20-25 minutes). (Photos 5-6)

Recipe Variations

1. Give it an Italian flair. Add extra herbs like basil, parsley, and thyme to the marinade. Then top it with some grated parmesan cheese when serving.
2. Asian-inspired flavor. Add soy sauce and ginger to the marinade for an Asian touch.
3. Adjust the heat. Not into spicy foods? Skip the cayenne pepper. Die-hard spicy fan? Double the amount. 🥵
4. Garlic rosemary chicken. Double or triple the garlic for more aromatic goodness.
5. Turn leftovers into a rosemary chicken soup. Debone the chicken, cut it into bite-sized pieces, and add it to a pot. Then, add the vegetables and some chicken broth and simmer until heated through. I’ve done that with several baked chicken and vegetable recipes for an easy dinner.
6. Grilled rosemary chicken is perfect for Sunday dinner with the family. You can grill or bake the veggies separately.

Tips and Tricks

1. Use a non-reactive container for the marinade, as citrus juices are acidic. Aluminum, cast iron, and copper can affect the flavor of your food. Non-reactive cookware includes containers made with stainless steel, ceramic, glass, and metal cookware with enamel coating.
2. Saute the veggies in the same pan you use to brown the chicken. The browned bits and chicken juice left in the pan add more flavor to the sauteed vegetables. 👌
3. For extra crispy skin, broil the chicken on high for a minute or two right before taking it out of the oven.
4. Cooking time depends on your oven and altitude, so checking internal temperature is the way to go. While you don’t want chicken breast to go over 165℉ (75℃), thighs are usually best at 170-175℉ (75-80℃).

Make-Ahead Instructions

You can save meal prep time by marinating the chicken overnight and chopping your veggies ahead of time. Store everything in the fridge in airtight containers (separately) until ready to assemble and bake.

You can also cook this ahead of time and reheat it the next day. If you can reheat it in the oven or a convection oven, you might even be able to restore the chicken’s crisp skin.

Leftovers Storage Instructions 

Refrigerate leftover chicken for 3-5 days or freeze it for 3-4 months. You can reheat them in the microwave for a few minutes or in a 350℉ (175℃) oven for 10-15 minutes.

What Goes With Rosemary Chicken

Rosemary chicken is nothing if not versatile. To keep the meal simple, add a side of jasmine or basmati rice. If you want extra sides, try it with parmesan-crusted asparagus and some homemade garlic knots! 😋

More Super Easy Chicken Recipes to Try

1. One-Pot Caribbean Jerk Chicken and Rice
2. Stuffed Chicken Breasts
3. Chicken Carbonara
4. Mississippi Chicken
5. Slow Cooker Chicken Thighs

This blog post was originally published in November 2017 and has been updated with additional tips and beautiful photos