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Lemon-Rosemary Marinated Chicken

This marinated chicken may be simple, but it packs plenty of luscious lemon-rosemary flavors! It's easy enough for a weeknight dinner, but still fancy enough for a special occasion.
Prep Time 4 hours 5 minutes
Cook Time 30 minutes
Total Time 4 hours 35 minutes
Servings 4 -6 servings


  • 3 lbs boneless skinless chicken thighs
  • 2 lemons juiced and zested (about 1/2 cup juice and 2 tablespoons zest)
  • 4 garlic cloves minced
  • 1/2 cup fresh rosemary coarsely chopped
  • 1/4 cup olive oil
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground pepper


  • Place chicken thighs in a large resealable plastic bag. Set aside.
  • Place lemon juice, zest, garlic, rosemary, oil, salt, and pepper in a food processor. Pulse several times until smooth (several chunks will still remain)
  • Pour marinade over chicken in bag. Seal bag and turn several times to distribute marinade over chicken. Place chicken in refrigerator and let sit 4-6 hours or overnight for best results.
  • Once chicken has marinated, remove from bag and discard marinade. Place chicken on a greased baking sheet. Bake chicken at 375F 30-35 minutes or until juices run clear. Serve chicken warm.