Baked Rosemary Chicken

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Baked Rosemary Chicken is a delicious, crispy baked chicken recipe with fresh rosemary and garlic thats ready in less than 45 minutes.

If you’ve had our Oven Fried ChickenOven Baked Chicken and Rice or Baked Chicken Thighs before, you know how much flavor you can easily pack into a chicken dinner.

Baked Rosemary ChickenBAKED ROSEMARY CHICKEN

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.

Rosemary Chicken

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VARIATIONS

  • 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).

Rosemary Baked Chicken

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Baked Rosemary Chicken

5 from 7 votes
  • Yield: 5 servings
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder
Baked Rosemary Chicken is a delicious, crispy baked chicken recipe with fresh rosemary and garlic thats ready in less than 45 minutes.

Ingredients

  • 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

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 375 degrees.

  2. Mix all the ingredients together and place chicken, skin side up in a 9x13 baking pan.

  3. Roast for 30-35 minutes or until golden brown.

Nutrition Information

Yield: 5 servings, Amount per serving: 186 calories, Calories: 186g, Carbohydrates: 1g, Protein: 22g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 107mg, Sodium: 566mg, Potassium: 284mg, Fiber: 1g, Sugar: 1g, Vitamin A: 40g, Vitamin C: 0.6g, Calcium: 13g, Iron: 0.9g

All images and text © for Dinner, then Dessert.

Keywords: Baked Rosemary Chicken, Rosemary Chicken
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Baked Rosemary Chicken in a blue pan

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Chicken Recipes Main Course

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Comments

  1. When you print the recipe the oven temperature does not show as step one. I don’t know if you can fix that.

  2. I have a weakness for rosemary and chicken together so when I saw this recipe I just had to make it and let me tell you, it was so so good!