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Oven Baked Rosemary Chicken Thighs

Oven baked rosemary chicken thighs with garlic and crispy golden skin. Seasoned thighs are roasted at 425°F until the skin crisps and the meat reaches 165°F, then briefly broiled for extra crunch.
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Prep Time 15 minutes
Cook Time 40 minutes
resting 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 8 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 2 tbsp fresh rosemary, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
  • 0.5 tsp onion powder
  • 1 tbsp lemon juice
Garnish
  • 1 fresh rosemary sprigs
  • 1 lemon wedges

Equipment

  • 1 sheet pan

Method
 

Roast the chicken
  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels to help the skin crisp.
  3. Place the chicken in a large bowl.
  4. Add olive oil, rosemary, garlic, salt, pepper, paprika, onion powder, and lemon juice to the bowl.
  5. Toss the chicken until evenly coated with the rosemary-garlic seasoning.
  6. Arrange the chicken skin-side up on a sheet pan.
  7. Bake for 35–40 minutes at 425°F (220°C), until the skin is crispy and the internal temperature reaches 165°F.
  8. Broil for 2–3 minutes if extra crispiness is desired, watching until the skin looks deep golden and crisp.
Rest and serve
  1. Remove the chicken from the oven and rest for 5 minutes so the juices settle.
  2. Garnish with fresh rosemary sprigs and lemon wedges right before serving.
  3. Serve with roasted vegetables or mashed potatoes alongside the chicken.

Notes

For the crispiest skin, make sure the chicken is well-dried before seasoning and keep it skin-side up on the sheet pan. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months (thaw in the fridge overnight). For a lower-sodium option, use a reduced-salt kosher substitute while keeping the rest of the seasoning the same.