Rosemary Chicken
Chicken thighs roasted for 40 minutes with rosemary, garlic, lemon and olive oil until the skin is crisp.
Before You Start
Pat the skin dry.
Work the herbs under the skin.
If your oven runs hot, check at 32 minutes.
Rest before serving.
How to Make Rosemary Chicken
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Heat the oven to 200°C / 390°F. Pat the chicken dry. Mash the oil, rosemary, garlic, salt and pepper together.
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Work the mixture under and over the skin of each thigh. Set them skin-side up in a roasting tin with the lemons cut-side down.
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Roast for 40 minutes until the skin is deep gold and the juices run clear.
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Rest for 5 minutes and squeeze the roasted lemon over the chicken.
Why It Works
Rosemary and chicken are an old pairing, and for good reason: the resin in the herb stands up to roasting heat in a way that softer herbs do not, and it perfumes the fat as it renders.
Chop the rosemary finely, then mash it into the oil with the garlic and salt. Work the mixture under the skin as well as over it, so the flavour reaches the meat. Pat the chicken dry beforehand, since wet skin steams.
Set the thighs skin-side up in a roasting tin with halved lemons cut-side down. The lemons caramelise and the juices make a sharp little sauce.
Roast at 200°C for 40 minutes, without turning. The skin should be deep gold and the juices should run clear when you pierce the thickest part. If your oven runs hot, check at 32 minutes. Rest the chicken for 5 minutes, then squeeze the roasted lemon over the top.
Storage and Reheating
Keeps in the fridge for 3 days. Good cold in sandwiches.
Swaps and Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
What to Serve Alongside
- Roast potatoes
- Green beans
- Roasted carrots
- Crusty bread
Still Wondering?
How long does Rosemary Chicken take to make?
About 50 minutes in total — 10 minutes of preparation and 40 minutes of cooking. The recipe serves 4.
What are the key tips for making Rosemary Chicken?
Pat the skin dry. Work the herbs under the skin. If your oven runs hot, check at 32 minutes. Rest before serving.
What should I serve with Rosemary Chicken?
Roast potatoes; Green beans; Roasted carrots; Crusty bread.
How should Rosemary Chicken be stored?
Keeps in the fridge for 3 days. Good cold in sandwiches.
Is Rosemary Chicken suitable for a special diet?
This recipe is dairy-free, gluten-free, high-protein, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Rosemary Chicken?
About 422 kcal per serving, with 50 g protein, 6 g carbohydrate and 22 g fat. The figures are calculated from the ingredient list and are an estimate.
The Numbers per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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