Imagine the smell of succulent chicken thighs, marinated in a zesty lemon and fragrant rosemary blend, sizzling away in the oven. Each bite bursts with flavor and juiciness, while the aroma wraps around you like a warm hug. chicken and pasta pairing This is exactly what you can expect from this Lemon Rosemary Chicken Thighs (Sheet Pan Recipe) that transforms any meal into a special occasion.

Picture this: you invite friends over for dinner, and as you pull this dish out of the oven, their eyes widen with anticipation. The golden-brown color practically begs to be devoured. healthy mashed potato alternative With its delightful combination of tangy lemon and earthy rosemary, this dish not only impresses but also creates lasting memories around the dinner table.

Thinking back to last summer’s family barbecue, I served these Lemon Rosemary Chicken Thighs and received rave reviews from everyone—especially my Aunt Edna, who claimed it was her new favorite dish. For more inspiration, check out this lemon cheesecake squares recipe.

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Bone-In Chicken Thighs: Choose thighs with skin for that crispy texture; they stay juicy while cooking.

• Fresh Rosemary: Look for bright green sprigs; their aromatic oils really elevate the flavor.

• Lemon Juice: Freshly squeezed juice adds brightness; bottled juice just doesn’t cut it here.

• Olive Oil: A good quality extra virgin olive oil enhances the overall taste; don’t skimp on it.

• Garlic Cloves: Use fresh garlic for a punchy flavor that complements the chicken beautifully.

• Salt & Pepper: Basic but essential; season generously to enhance all those delicious flavors.

For the Sauce:

• Honey: A touch of sweetness balances the acidity of lemon; use raw honey if possible for depth. oven-baked sweet potatoes.

• Lemon Zest: Grate some zest for an extra citrus kick that brightens every bite.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven : Start by preheating your oven to 425°F (220°C). Ensure it’s nice and hot so you achieve that perfect crispiness on the chicken skin.

Prepare Your Marinade : In a bowl, mix together olive oil, lemon juice, minced garlic, chopped rosemary, salt, pepper, and honey until well blended. The aroma will be irresistible!

Marinate the Chicken : Place your chicken thighs in a large zip-top bag or bowl. Pour the marinade over them, making sure each piece is coated. Let them sit for at least 30 minutes or up to overnight in the fridge if you have time.

Arrange on Sheet Pan : Line a baking sheet with parchment paper or foil for easy cleanup. Arrange the marinated chicken thighs skin-side up on the sheet pan. Make sure they’re spaced apart for even cooking.

Add Lemon Slices : Scatter lemon slices around the chicken on the pan. As they roast, they’ll caramelize and add even more flavor to your dish—trust me; it’s like adding little flavor bombs!

Bake Until Golden Brown : Bake in your preheated oven for about 35-40 minutes until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown. Don’t open that oven door too soon; we want all that heat inside!

And there you have it—your very own Lemon Rosemary Chicken Thighs (Sheet Pan Recipe) ready to impress! Serve them with roasted vegetables or a fresh salad for a complete meal that’s sure to wow your guests or family. stuffed flank steak option Enjoy!

Perfecting the Cooking Process

Sear the chicken thighs first for a golden crust, then roast them alongside veggies for perfect tenderness. This sequence ensures every bite is juicy and flavorful.

Add Your Touch

Feel free to swap rosemary for thyme or add garlic cloves for extra depth. Customize your sheet pan with seasonal vegetables to make this dish uniquely yours.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F until warmed through to maintain texture.

Sharing this recipe reminds me of that dinner party when my friends couldn’t stop raving about how delicious everything was. Their compliments made my heart swell with joy!

FAQ

What can I substitute for rosemary in this recipe?

Try using thyme or oregano if you prefer different flavors.

Can I use bone-in chicken thighs instead?

Yes, just adjust cooking time to ensure they’re fully cooked.

How do I know when the chicken is done?

The internal temperature should reach 165°F for safe consumption.

Print

Lemon Rosemary Chicken Thighs

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Hellen
• Total Time: 50 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Lemon Rosemary Chicken Thighs are a delightful sheet pan dish, perfect for impressing guests or enjoying a cozy family dinner. The combination of zesty lemon and aromatic rosemary infuses the chicken with flavor, while the easy preparation and minimal cleanup make it ideal for any occasion. With its golden-brown finish and juicy texture, this recipe is sure to become a favorite at your table.

---

Ingredients

Scale 1x2x3x

• 4 bone-in chicken thighs (about 1.5 pounds)
• 2 tablespoons olive oil
• 3 tablespoons freshly squeezed lemon juice
• 2 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon honey
• Zest of 1 lemon
• Lemon slices for roasting

---

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, combine olive oil, lemon juice, minced garlic, rosemary, salt, pepper, and honey.
3. Place chicken thighs in a zip-top bag or bowl; pour marinade over them and coat well. Marinate for at least 30 minutes or overnight.
4. Line a baking sheet with parchment paper. Arrange marinated chicken thighs skin-side up on the sheet pan; add lemon slices around them.
5. Bake for 35-40 minutes until golden brown and internal temperature reaches 165°F (75°C).

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 chicken thigh (approximately 375g)
• Calories: 350
• Sugar: 3g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 100mg