Baked Rosemary Chicken

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 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.


  • 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.


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


  • 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.


  • 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.


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

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


  • 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 9×13 baking pan.
  • Roast for 30-35 minutes or until golden brown.



Calories: 186kcal | Carbohydrates: 1g | Protein: 22g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 107mg | Sodium: 566mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 0.6mg | Calcium: 13mg | Iron: 0.9mg
Keyword: Baked Rosemary Chicken, Rosemary Chicken
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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. This is really good! I made it with 3 small boneless skinless chicken breasts & it came out great. Super easy to make, & it’s kind of an elegant dish. I’m going to serve it with yellow rice & a salad.

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

  3. So easy and flavorful! Even better the next day. Great recipe to serve to family and mom on Keto diet.

  4. 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!