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Baked Chicken Thighs with Rosemary and Garlic

Baked chicken thighs with rosemary and garlic bake to deeply golden, crisp skin while staying juicy inside. The simple olive oil–garlic–rosemary rub, plus lemon wedges, flavors every bite with minimal effort for a reliable weeknight roast.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Baked chicken thighs with rosemary and garlic
  • 6 bone-in, skin-on chicken thighs Use thighs that are about even in size so they finish together.
  • 2 tbsp olive oil Helps crisp the skin and carries the herb-garlic flavor.
  • 4 garlic, minced Fresh garlic gives the best aroma once roasted.
  • 1 tbsp fresh rosemary, finely chopped Chopped rosemary sticks to the oil rub for even flavor.
  • 1 tsp kosher salt Salt seasons the skin and penetrates as the chicken bakes.
  • 0.5 tsp black pepper Add for gentle heat and depth.
  • 0.5 tsp smoked paprika For a subtle smoky note and color.
  • 1 tbsp fresh lemon juice Brightens the savory rub.
  • 1 lemon, cut into wedges Tuck around the chicken for juicy, fragrant pan flavor.
  • 2 fresh rosemary sprigs Add whole sprigs for visible garnish and aroma.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 425°F.
  2. Pat the chicken thighs thoroughly dry with paper towels to promote crisp skin.
Make the rosemary-garlic rub
  1. Combine the olive oil, garlic, chopped rosemary, kosher salt, black pepper, smoked paprika, and lemon juice in a small bowl until it forms a cohesive mixture.
Season and arrange
  1. Rub the rosemary-garlic mixture evenly over the chicken thighs, including beneath the skin where possible.
  2. Arrange the chicken thighs skin-side up in a large baking dish or oven-safe skillet, leaving a little space between each piece for better browning.
  3. Tuck the lemon wedges and rosemary sprigs around the chicken.
Bake
  1. Bake for 35–40 minutes at 425°F until the skin is crisp and golden and the thickest part of the chicken reaches 165°F.
Rest and serve
  1. Rest the chicken for 5 minutes before serving to keep the juices in the meat.
  2. Spoon the flavorful pan juices lightly over the meat while keeping the crisp skin visible.

Notes

For extra crisp skin, ensure the thighs are very dry before seasoning and bake at 425°F without overcrowding the pan. Store leftovers in the fridge up to 3 days; reheat in a hot oven or skillet to bring back some crispness. Freezing is not ideal for best skin texture, but cooked chicken can be frozen up to 2 months. Dietary swap: use skinless thighs if preferred (browning will be less crisp).