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Lemon & Rosemary Roasted Chicken Thighs

Lemon & Rosemary Roasted Chicken Thighs

An easy week night meal that's healthy and delicious!  These Lemon & Rosemary Roasted Chicken Thighs are bursting with citrus and herb goodness!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 642kcal
Author Nicole Crocker


  • 8 Chicken thighs with skin on and bone in
  • 1 Lemon
  • 2 Tablespoons Chopped fresh rosemary ,dried may be substituted as well
  • Salt and pepper to taste


  • Preheat oven to 375 Degrees F. Line a baking sheet with aluminum foil for easy clean up.
  • Rinse chicken and pat dry. Season with salt and pepper.
  • Slice lemon in half. Slice half of the lemon in thin slices ( you'll need 8 slices. I cut each of my slices in half as well) and set other half aside.
  • Lift chicken skin and sprinkle a little bit of chopped rosemary under the skin and a slice of lemon. Cover with the chicken skin and repeat with the remaining chicken pieces.
  • Squeeze the juice from the other half of the lemon over the chicken thighs and sprinkle with the remaining rosemary.
  • Bake in preheated oven for 30-40 minutes. Juices should run clear when the chicken is pierced.


Calories: 642kcal | Carbohydrates: 3g | Protein: 47g | Fat: 48g | Saturated Fat: 12g | Cholesterol: 283mg | Sodium: 223mg | Potassium: 629mg | Vitamin A: 255IU | Vitamin C: 14.5mg | Calcium: 33mg | Iron: 2.2mg