Baked Rosemary Chicken is a delicious, crispy baked chicken recipe with fresh rosemary and garlic thats ready in less than 45 minutes.
This could be your new favorite recipe, especially if you have a full schedule. If you’re trying to get food on the table on a busy weeknight, the last thing you want is a complicated recipe with a million steps.
Baked rosemary chicken has a rich, complex flavor that you don’t need a marinade or sauce to create, and you can pair it with any side you want for any occasion.
If you’re in a hurry and you want something savory for dinner, there’s nothing better than baked chicken. It’s rich, savory and juicy and your prep will be done in less time than it takes for your oven to preheat.
HOW TO MAKE ROSEMARY CHICKEN
- Preheat the oven and chop up your rosemary sprigs and garlic cloves.
- Mix all the ingredients together.
- Set the chicken in a baking pan skin side up.
- Put it in the oven and roast for 30-35 minutes or until golden brown.
WINNER, WINNER, CHICKEN DINNER
If you liked this recipe, you should try these other easy chicken dinners.
- Chicken Francese: this is a fancy sounding but surprisingly simple dinner that is delicious and filling.
- Simple Roast Chicken: roasting a chicken is not complicated and you can do so much with the leftovers. This is a good recipe if you want a meal that you can make into a bunch of other dishes throughout the week.
- Easy Chicken Parmesan: The perfect easy, Italian dinner recipe!
Here are some sides that go perfectly with our rosemary chicken recipe.
- Roasted Red Potatoes: tasty red potatoes are great with everything from roasts to soup, and they can be cooked up last minute.
- Garlic Mashed Potatoes: A delicious creamy garlicky side dish that’s perfectly comforting and easy.
- Scalloped Potatoes: rich, creamy, cheesy…what more could you want from potatoes? Plus, this recipe is great for holidays and parties, or if you just are craving something delicious.
- Slow Cooker Stuffing: not just for turkeys, stuffing goes really well with all kinds of poultry and seasonings.
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- Red pepper flakes: dust the top with red pepper flakes when you serve up the chicken to add a little crunch and spice.
- Lemon: squeeze fresh lemon juice onto the chicken right when it comes out of the oven. Lemon rosemary chicken is zesty and delicious, and you don’t have to do very much to change the flavor.
- Italian seasoning: if you add a dash of Italian seasoning into your spice blend, you can make an entirely new-tasting dinner to enjoy. This works great, especially if you love the original recipe but want something a little different.
- Southern-style: rub your chicken with cayenne pepper, garlic salt, ground black pepper, chili powder, celery salt and ground mustard to make chicken that tastes like it came right from the American South.
WAYS TO USE DIFFERENT CUTS OF CHICKEN
- Breasts: you can cut them into tenders or nuggets, you can flatten them with a meat hammer, you can put them in soup, you can bake them, roast them or fry them. There isn’t a whole lot that you can’t cook with chicken breasts, since they are low in fat and tender as well.
- Chicken thighs: thighs are a bone-in, dark meat cut that have more flavor and are great for roasting. You can also remove the bone and use thighs in casserole and soup recipes if you want a bit of extra flavor.
- Wings and drumsticks: fry them up to make your own KFC inspired dinner, or roast them in the oven with a thick glaze. These particular cuts of meat are great to eat by hand, and they tend to be pretty cheap at the supermarket.
- Whole: a whole chicken is great for roasting rotisserie style, or for cutting up and making into a soup, stock and all.
- Ground: replace ground beef with ground chicken if you’re watching your cholesterol or trying to eat lighter recipes.
How to store Baked Rosemary Chicken?
- Serve: you shouldn’t leave cooked meat out for longer than 2 hours, or you’re asking for the worst kind of stomach trouble.
- Store: your leftovers will be good in the fridge for up to 3 days
- Freeze: in an airtight container, you can freeze baked chicken for up to 4 months.
WHEN IS CHICKEN SAFE TO EAT?
According to the USDA’s website, chicken is safe to eat when the internal temperature reaches 165 degrees F (73.8 degrees C).
- 5 chicken thighs , bone in and skin on
- 1 tablespoon fresh rosemary , chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 3 cloves garlic , chopped
- 2 tablespoon lemon juice
- 2 tablespoons vegetable oil
- Preheat the oven to 375 degrees.
- Mix all the ingredients together and place chicken, skin side up in a 9x13 baking pan.
- Roast for 30-35 minutes or until golden brown.