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Oven Baked Rosemary Chicken Thighs

Oven baked rosemary chicken thighs with garlic roast to a golden, crispy skin using a quick herb-oil rub and lemon-slice placement. The thighs cook in about 40 minutes and finish with a short rest for juicy, flavorful bites.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in, skin-on chicken thighs Keep skin on for crisping.
Herb and citrus rub
  • 3 tbsp olive oil
  • 4 garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tsp lemon zest
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 lemon, sliced Slice for tucking between thighs.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Pat the chicken thighs dry with a paper towel to help the skin crisp in the oven.
Make and apply the rosemary-garlic rub
  1. In a small bowl, combine the olive oil, garlic, rosemary, lemon zest, salt, and pepper.
  2. Rub the mixture evenly over the chicken thighs, getting under the skin where possible for maximum flavor.
Roast the thighs
  1. Arrange the chicken skin-side up on the baking sheet 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.
Rest and serve
  1. Let rest for 5 minutes before serving so the juices settle.

Notes

Pro tip: drying the thighs thoroughly is key to getting crisp, golden skin. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat in a 400°F oven until warm. Freezing is not recommended for best skin texture. For a lower-sodium option, use reduced-sodium kosher salt without changing the cook time.