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Oven Baked Rosemary Chicken Thighs

Oven Baked Rosemary Chicken Thighs roast to crisp, golden skin with fresh rosemary, garlic, and lemon. Bone-in, skin-on thighs are seasoned, roasted at 425°F, and finished with a short rest for juicy meat.
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Prep Time 10 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 6 bone-in, skin-on chicken thighs Pat dry for crisping.
  • 3 tbsp olive oil
  • 4 garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tsp lemon zest Use finely grated zest.
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 lemon, sliced Tuck slices between thighs while roasting.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F and line a sheet pan with parchment paper.
  2. Pat the chicken thighs dry with a paper towel so the skin crisps in the oven.
  3. In a small bowl, combine the olive oil, garlic, rosemary, lemon zest, kosher salt, and black pepper.
  4. Rub the rosemary-olive oil mixture evenly over the chicken thighs, getting under the skin where possible for maximum flavor.
Roast and rest
  1. Arrange the chicken skin-side up on the sheet pan with lemon slices tucked between the pieces, then roast for 35–40 minutes at 425°F until the skin is golden and the internal temperature reaches 165°F.
  2. Let the chicken rest for 5 minutes before serving, so juices redistribute and the skin stays crisp.

Notes

For extra crisp skin, keep the thighs as dry as possible before seasoning, and avoid overcrowding on the sheet pan so air can circulate. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a hot sheet pan or in a 400°F oven until warmed through. Freezing is not recommended for best skin texture. If you want a lower-sodium version, swap kosher salt for a reduced-sodium salt blend and adjust to taste.