Lemon rosemary chicken is made with bone-in, skin-on chicken thighs baked in a lemon rosemary marinade for an easy, elegant dinner that comes together fast!

Light and full of fresh flavor, lemon rosemary chicken is an all-occasion keeper recipe!

juicy Lemon Rosemary Chicken cooked on a sheet pan

Lemon rosemary chicken truly is a winning chicken dinner! With just 4 ingredients, it’s quick, easy to make, and loaded with fragrant and fresh flavors! The meat is so moist and tender with crispy brown skins perfect served with any side!

4 Ingredient Recipe!

Chicken – Chicken thighs are best in this recipe, but breasts and cutlets will work, just adjust baking times. A spatchcocked chicken would taste wonderful using this recipe!

Lemon – A freshly zested and juiced lemon results in the best flavor, but for reference: 1 small lemon = 3 tablespoons of juice, 1 medium lemon = 4 tablespoons, and a large lemon = 5 tablespoons of juice (bottled juice won’t include the zest, however).

Rosemary – Rosemary has a citrusy, floral scent and often it can be found fresh in a package in the produce section. Other herbs like thyme, basil, and oregano can be used instead and will still complement the lemon in this dish. Save some fresh herbs to garnish the dish with!

Variations – For a pop of color, add some sundried tomatoes or roasted red peppers to the baking dish and serve with the juices poured over the chicken.

oil , garlic salt , pepper , rosemary , chicken and lemon to make Lemon Rosemary Chicken with labels

How to Make Lemon Rosemary Chicken

Fresh and flavorful, oven roasted lemon rosemary chicken is a delicious meal!

  1. Combine marinade ingredients and chicken in a zippered bag.
  2. Marinate between 1 and 24 hours.
  3. Bake (per recipe below) until chicken is done and skins are crispy brown.
  4. Let chicken rest about 5 minutes before serving. Garnish with fresh rosemary sprigs and lemon slices, if desired.

On the Grill:

Grill chicken pieces over direct heat for about 5 to 7 minutes on each side or until chicken reaches 165°F.

Tips & Tricks

  • Use the smallest holes on your cheese grater to zest the lemon if you don’t have a microplane or zester.
  • A zippered bag to marinate the chicken keeps air out and fully coats the pieces in the marinade. Plus, you can just toss it when you’re done!
  • If time is short, use this simple lemon vinaigrette as a marinade. Be sure to discard marinade after it’s been used on raw chicken.
  • Avoid marinating the chicken over 24 hours or it will absorb too much lemon juice and become mushy.
  • Parchment paper is an easy step that saves so much time on cleanup!
  • Cook extra chicken to use in hot and cold dishes all week long!
pieces of Lemon Rosemary Chicken with lemon slices and rosemary

Best Serving and Storing Ideas

Serve lemon rosemary chicken with garlic mashed potatoes, pasta, or rice. Place marinated chicken on a “raft” of potatoes, zucchini, carrots, or mushrooms in the baking dish, and let the tasty juices drip into the veggies! Serve with a green salad and dinner is done!

Keep leftover lemon rosemary chicken in a covered container in the refrigerator for up to 4 days. Reheat portions with a little broth in a baker dish covered with foil at 350°F to gently steam the chicken.

Freeze cooled portions in zippered bags for up to one month. Use leftovers in a chickpea salad, chicken salad, pasta, or in a rice casserole.

Other Tasty Chicken Dinners

Did you try this recipe for Lemon Rosemary Chicken? Be sure to leave a comment and rating below! 

Oven-baked rosemary chicken on parchment paper with rosemary
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Oven Baked Rosemary Chicken

Chicken is marinated in a flavorful lemon rosemary olive oil marinade for this delicious meal!
Prep Time 15 minutes
Cook Time 35 minutes
marinate 1 hour
Total Time 1 hour 50 minutes
Servings 4 servings

Ingredients  

  • 2 pounds chicken bone in and skin on
  • 1 lemon zested and juiced
  • ¼ cup olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon pepper
  • 1 teaspoon garlic salt

Instructions 

  • Combine chicken, lemon, olive oil, dried rosemary, pepper and garlic salt in a large resealable plastic bag or bowl. Refrigerate for at least an hour up to overnight.
  • When ready to cook, preheat oven to 425°F. Arrange chicken pieces in a single layer on a parchment lined baking sheet. Bake for 20-25 minutes or until the internal temperature reaches 165°F.

Notes

  • Leftovers can be stored in a covered container in the refrigerator for up to 4 days or in zippered bags in the freezer for up to one month.
  • If You Choose To Grill: Grill chicken pieces over direct heat for about 5 to 7 minutes on each side or until chicken reaches 165°F.
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Nutrition Information

Calories: 456kcal | Carbohydrates: 2g | Protein: 29g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 690mg | Potassium: 319mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 223IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course dinner, Main Course
Cuisine American

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About the author

Krissy is married to the Leftover King, has two food-loving kids, and lives on a 10 acre farm with 5 goats, 22 chickens, and one barn cat named Barn Cat. Krissy left a life in the suburbs and a career in the high tech industry that spanned almost two decades to devote all of her time and energy to her family, recipe creation, photography, and eating. You can find hundreds of delicious recipes on her blog, Self Proclaimed Foodie, and you can read about her farming adventures and mishaps on her new, more personal blog, Ten Acre Baker.
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