Lemon-Garlic Baked Chicken Thighs with Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs baked with bright lemon and aromatic garlic, finished with fresh rosemary for a simple weeknight dinner. This mediterranean-inspired chicken (keto, low-carb) ready in about 45 minutes pairs ounces chicken thighs, tablespoon olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 2 Mediterranean cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 12 ounces bone-in, skin-on chicken thighs dry with paper towels, then season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Step 2: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until golden brown and crisp.
  3. Step 3: Remove chicken from skillet and set aside. Add 4 minced garlic cloves to the skillet and cook for 1 minute until fragrant.
  4. Step 4: Return the chicken to the skillet, add the zest and juice of 1 lemon, and 1 teaspoon finely chopped fresh rosemary. Spoon the lemon mixture over the chicken.
  5. Step 5: Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken reaches 165°F (74°C) internally and the skin is crispy.
  6. Step 6: Let rest for 5 minutes before serving.

Frequently asked questions

How long does Lemon-Garlic Baked Chicken Thighs with Rosemary take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Garlic Baked Chicken Thighs with Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces chicken thighs from drying out.

Can I substitute ingredients in Lemon-Garlic Baked Chicken Thighs with Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Garlic Baked Chicken Thighs with Rosemary for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Garlic Baked Chicken Thighs with Rosemary keto?

Yes — this recipe is tagged keto, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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