Oven-Baked Chicken Thighs with Lemon and Rosemary

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

Juicy chicken thighs roasted with bright lemon and aromatic rosemary, perfect for a simple weeknight dinner. This american-inspired keto (keto) ready in about 35 minutes pairs chicken thighs, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 4, 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: 25 min Serves 4 American cuisine 330 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels, then season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a small bowl, whisk 2 tbsp olive oil, 1 tbsp lemon juice (from the lemon), 2 tbsp finely chopped fresh rosemary, and 3 minced garlic cloves until smooth.
  3. Step 3: Rub the oil mixture evenly over all chicken thighs, coating skin and meat thoroughly.
  4. Step 4: Place chicken thighs skin-side up on a parchment-lined baking sheet. Squeeze remaining lemon juice over top and sprinkle with 1 tsp lemon zest.
  5. Step 5: Bake for 25-30 minutes until skin is golden brown and crisp, and internal temperature reaches 165°F (74°C).

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Frequently asked questions

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

Total time is about 35 minutes (10 min prep + 25 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 Oven-Baked Chicken Thighs with Lemon and 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 chicken thighs from drying out.

Can I substitute ingredients in Oven-Baked Chicken Thighs with Lemon and 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 Oven-Baked Chicken Thighs with Lemon and Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Oven-Baked Chicken Thighs with Lemon and Rosemary keto?

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

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