Easy Baked Rosemary Chicken Recipe
I. Introduction
A simple yet aromatic oven-baked chicken infused with fresh rosemary, garlic, and olive oil—ideal for a fuss-free dinner. This Easy Baked Rosemary Chicken Recipe delivers juicy, flavorful chicken with crispy skin that’s perfect for busy weeknights or entertaining guests.
II. Ingredients
- 1 whole chicken (3-4 lbs), cut into pieces or 8 chicken thighs/drumsticks
- 2 tbsp fresh rosemary, chopped (or 2 tsp dried rosemary)
- 4 cloves garlic, minced
- 3 tbsp olive oil
- Salt and black pepper to taste
- 1 lemon, halved
- 1 onion, quartered
- 2 potatoes, cubed (optional)
III. Equipment
- Baking dish or roasting pan
- Oven
- Mixing bowl
- Measuring spoons
- Meat thermometer
IV. Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, mix rosemary, garlic, olive oil, salt, and pepper to create a marinade.
- Pat chicken pieces dry and rub the herb mixture all over the chicken.
- Place chicken in a baking dish along with onion and lemon halves.
- If using, add cubed potatoes around the chicken.
- Bake for 35-45 minutes until the internal temperature reaches 165°F (74°C).
- Rotate the pan halfway through for even cooking.
- Let rest for 5 minutes before serving.
V. Tips
Let chicken rest before serving for juicier meat; add potatoes to the tray for a one-pan meal. For extra crispiness, you can increase the oven temperature to 450°F for the last 5-10 minutes of cooking. Fresh rosemary provides the best flavor, but dried rosemary works in a pinch (use 1/3 the amount). Patting the chicken dry before baking helps achieve crispier skin.
VI. Serving
Pair with roasted vegetables or garlic rice. This aromatic chicken dish pairs beautifully with simple roasted vegetables like carrots, bell peppers, or Brussels sprouts. It’s also excellent with a fresh salad and crusty bread to soak up the pan juices.
VII. Storage
Refrigerate for up to 4 days; reheat in oven to preserve crispness. Store in an airtight container. When reheating, place in a 350°F oven for 10-15 minutes to maintain the crispy skin. The chicken can also be frozen for up to 3 months, though the texture will change slightly.
