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Baked Garlic Lemon Rosemary Chicken

Juicy baked chicken thighs seasoned with lemon, garlic, and rosemary for a bright, savory weeknight meal.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 8 servings

Ingredients

  • 3.5 to 4 lb bone-in, skin-on chicken thighs
  • 2 Tbsp avocado oil
  • 1 lemon, zested
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp fresh garlic, minced
  • 2 Tbsp fresh rosemary, minced
  • 1 1/2 tsp onion powder
  • 1 tsp sea salt

Instructions

  • Place the chicken thighs in a large zip-top bag or a bowl.
  • Add the avocado oil, lemon zest, lemon juice, minced garlic, minced rosemary, onion powder, and sea salt to the bag.
  • Seal the bag and shake or massage it until the chicken is evenly coated with the marinade.
  • Marinate in the refrigerator for at least 1 hour or up to 8 hours.
  • When ready to cook, preheat the oven to 375°F (190°C) and transfer the chicken to a large casserole or baking dish, skin-side up, spacing pieces slightly apart.
  • Bake at 375°F for 35 minutes.
  • Increase the oven temperature to 425°F (220°C) and bake an additional 20 to 30 minutes, or until the skin is as crisp as you like and the internal temperature reaches 165°F (74°C).
  • Remove from the oven and let rest a few minutes before serving.

Equipment

  • large zip-top bag or bowl
  • casserole dish or baking dish
  • Zester or microplane
  • Measuring Spoons
  • Oven

Notes

  • Marinate up to 8 hours for best flavor.
  • Pat chicken dry before baking for crisper skin.
  • Use fresh lemon and rosemary for brighter flavor.