Lemon Rosemary Baked Chicken
Marinated in fresh lemon and rosemary, this lemon rosemary baked chicken is packed with flavor and a weeknight favorite!
Servings 6 servings
Calories 211kcal
Ingredients
- 1/3 cup freshly-squeezed lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon honey
- 2 tablespoons minced fresh rosemary
- 3 medium cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- 2 lbs boneless skinless chicken thighs
- Additional sliced lemon and rosemary sprigs for roasting
Instructions
- In a large bowl, whisk lemon juice, zest, honey, rosemary, garlic, and olive oil together until smooth. Season marinade with salt and pepper to taste.
- Arrange chicken thighs in marinade, turning to evenly coat. Cover bowl with plastic wrap, place in refrigerator, and allow to marinate 2 hours or up to 12, tossing chicken around in marinade occasionally to evenly coat.
- When ready to bake, preheat oven to 400F and lightly grease a baking dish. Pour chicken thighs and marinade into pan and arrange chicken in an even layer. Arrange lemon slices and rosemary sprigs around chicken.
- Roast chicken at 400F 25-30 minutes until chicken registers 165F. Cool chicken slightly and serve warm. Enjoy!
Notes
Storing Instructions
Store chicken in refrigerator up to 6 days.
Nutrition
Serving: 1 chicken thigh | Calories: 211kcal | Carbohydrates: 3.9g | Protein: 16.1g | Fat: 15.5g | Saturated Fat: 3.6g | Cholesterol: 75mg | Sodium: 66mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 3.2g | Calcium: 9mg | Iron: 1mg