Lemon Rosemary Chicken Thighs

One-pan meals are sanity-savers, especially for those crazy weeknights when you don’t have enough energy to prepare an elaborate meal. This chicken dish is no exception. It goes from prep to plate in less than an hour without skimping on taste. Better yet, this lemon rosemary chicken recipe is simple yet ridiculously flavorful. The lemon, lime, and orange marinade infuses every inch of chicken with vibrant, sunny flavors that are irresistible. Combine the citrus notes with plenty of spices and earthy herbs, and you have a restaurant-worthy chicken dinner that won’t break the bank. That means you’ll want to use less than the recipe calls for. I used a tablespoon of fresh rosemary, but you can use a teaspoon of dried. As a general rule, you can always substitute dried herbs for roughly ⅓ of the amount of fresh herbs the recipe calls for.

Recipe Ingredients

How to Bake Rosemary Chicken

Prep Chicken – Season the chicken thighs with salt and pepper, and set aside. (Photo 1) Marinade – Squeeze the juice from the orange, lemon, and lime into a non-reactive bowl. Add the cumin, garlic, onion, cayenne pepper and rosemary. Mix well to combine, and adjust to taste. Refrigerate until ready to use. Marinate the chicken thighs with about ⅔ of the marinade. Make sure to season both sides. (Photo 2) Sear – When ready to cook, heat a cast iron or oven-safe skillet with 2 tablespoons of olive oil. Brown the chicken, skin-side down, for about 5 minutes, then remove and set it aside. (Photo 3) Veggies – Add the vegetables, stir for about a minute, and add the remaining marinade. Return the chicken to the skillet, along with the rosemary sprigs. (Photo 4) Bake – Transfer the skillet to a preheated 400℉ (205℃) oven and roast, uncovered, and bake until the chicken cooks through. The internal temperature should reach170-175℉ (75-80℃), and the skin will be crispy (20-25 minutes). (Photos 5-6)

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

You can save meal prep time by marinating the chicken overnight and chopping your veggies ahead of time. Store everything in the fridge in airtight containers (separately) until ready to assemble and bake. You can also cook this ahead of time and reheat it the next day. If you can reheat it in the oven or a convection oven, you might even be able to restore the chicken’s crisp skin.

Leftovers Storage Instructions

Refrigerate leftover chicken for 3-5 days or freeze it for 3-4 months. You can reheat them in the microwave for a few minutes or in a 350℉ (175℃) oven for 10-15 minutes.

What Goes With Rosemary Chicken

Rosemary chicken is nothing if not versatile. To keep the meal simple, add a side of jasmine or basmati rice. If you want extra sides, try it with parmesan-crusted asparagus and some homemade garlic knots! 😋