Baked Lemon Rosemary Chicken

Just five key ingredients (I don't count olive oil and S&P) are all you need to make this EASY recipe! Chicken thighs are seared until golden, then coated with a zingy lemon rosemary marinade and baked. The skin crisps up in the oven while the chicken remains moist and tender! Serve with a side salad, roasted veggies, or mashed potatoes for a full meal!

📝 Ingredients

• 4 tablespoons olive oil (divided)
• 2 pounds skin-on (bone-in chicken thighs (about 6 to 8 thighs; skin-on, bone-in breasts may be substituted))
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 cloves garlic (finely minced)
• Juice of 2 lemons (about 1/3 cup juice)
• 1 tablespoon finely chopped fresh rosemary (I do not recommend dried rosemary)
• 1 teaspoon lemon zest

👨‍🍳 Instructions

1. 1Preheat oven to 400F and pat the chicken dry with paper towels.
2. 2To a large skillet, add 2 tablespoons olive oil, add chicken thighs with the skin side up, and evenly season the chicken with salt and pepper. If you prefer more or less, adjust seasoning amounts to taste. Tip - If you have an ovenproof skillet, use it now and you'll save the step of needing the transfer the chicken to a baking dish later.
3. 3Over medium-high heat, sear the chicken on the first side for about 3-4 minutes, flip and sear the second side for about 3-4 minutes. Tip - The chicken does not need to be fully cooked through when you're done searing it. The goal of searing is to add color, crisp up the skin, and lock in moisture - not to actually fully cook it through.
4. 4After the chicken is seared, spray a 9x13-inch glass, ceramic, or porcelain baking dish (avoid metal if possible as it cooks differently), spray it with cooking spray, and place the chicken in the baking dish with the skin side up. If you're using an oven-safe skillet, just leave it in the skillet; set aside momentarily.
5. 5To a 2-cup glass measuring cup or small bowl, add all remaining ingredients, and whisk to combine.
6. 6Evenly pour the mixture over the chicken and bake uncovered for about 25 to 30 minutes, or until chicken is done* (See Notes).
7. 7Allow chicken to rest, in the pan, for about 5 minutes after pulling it from the oven. Garnish with fresh lemon slices and/or extra rosemary, if desired before serving. Leftover chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave. Leftover chicken is perfect in salads, wraps, pasta salads, soups, sandwiches, sliders, and more.