Crispy Baked Chicken Thighs With Rosemary: Juicy, Flavorful, and Easy
Golden, crispy skin paired with juicy, tender chicken—Crispy Baked Chicken Thighs with Rosemary are the ultimate comfort food for home cooks who want both simplicity and flavor. The savory aroma of fresh rosemary infused throughout the chicken makes it irresistible, while the perfectly baked thighs deliver a crunchy exterior without losing moisture inside. Ideal for weeknight dinners, meal prep, or casual family gatherings, this recipe proves that achieving restaurant-quality crispy chicken at home doesn’t have to be complicated.
With minimal ingredients and straightforward steps, it allows the natural flavors of the chicken to shine, accented by the earthy, fragrant notes of rosemary and a touch of garlic. Every bite promises a perfect balance of crunch, juiciness, and aromatic goodness.
Ingredients Needed
| Ingredient | Quantity | Approximate Calories |
|---|---|---|
| Bone-in, skin-on chicken thighs | 6 pieces | 1,200 kcal |
| Olive oil | 2 tablespoons | 240 kcal |
| Fresh rosemary, chopped | 2 teaspoons | 5 kcal |
| Garlic cloves, minced | 3 cloves | 15 kcal |
| Salt | 1 teaspoon | 0 kcal |
| Black pepper | 1/2 teaspoon | 0 kcal |
| Paprika | 1 teaspoon | 6 kcal |
| Lemon juice (optional) | 1 tablespoon | 4 kcal |
Step-by-Step Cooking Instructions
- Preheat the oven
Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup. - Prepare the chicken
Pat the chicken thighs dry with paper towels to ensure crispiness. - Season the chicken
In a small bowl, mix olive oil, chopped rosemary, minced garlic, paprika, salt, and black pepper. Rub this mixture evenly over the chicken thighs, making sure to get under the skin if possible. - Bake
Place the chicken thighs skin-side up on the prepared baking sheet. Bake in the preheated oven for 35–45 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C). - Optional finishing touch
Squeeze fresh lemon juice over the chicken just before serving for a bright, fresh flavor. - Rest and serve
Let the chicken rest for 5 minutes before serving to retain juices.
Tips for Customizing the Recipe
- Spice variations: Add smoked paprika, chili flakes, or cumin for a different flavor profile.
- Herb variations: Substitute rosemary with thyme, oregano, or sage.
- Extra crispiness: Broil the chicken for the last 2–3 minutes of baking for an extra-crispy skin.
- Marinate for flavor: Let the chicken marinate in the seasoning for 30 minutes to an hour before baking for deeper flavor.
- Side additions: Add baby potatoes or carrots to the baking sheet to cook alongside the chicken.
Nutritional Information (Per Serving – Approximate, 2 thighs)
| Nutrient | Amount |
|---|---|
| Calories | 490 kcal |
| Protein | 40 g |
| Fat | 35 g |
| Carbohydrates | 2 g |
| Fiber | 0.5 g |
| Sugar | 0.5 g |
Serving Suggestions
Crispy Baked Chicken Thighs with Rosemary pair perfectly with roasted vegetables, mashed potatoes, a fresh green salad, or quinoa. A squeeze of lemon and a sprinkle of fresh herbs elevate the dish even further. For an elegant meal, serve with a glass of dry white wine or light red wine.
Crispy Baked Chicken Thighs With Rosemary: Juicy, Flavorful, and Easy
6
servings10
minutes35
minutes490
kcalIngredients
6 bone-in, skin-on chicken thighs
2 tablespoons olive oil
2 teaspoons fresh rosemary, chopped
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 tablespoon lemon juice (optional)
Directions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
- Pat chicken thighs dry to ensure crispiness.
- In a small bowl, mix olive oil, rosemary, garlic, paprika, salt, and pepper. Rub mixture evenly over the chicken, including under the skin if possible.
- Place chicken skin-side up on the prepared baking sheet.
- Bake for 35–45 minutes, until skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Optional: Squeeze fresh lemon juice over the chicken just before serving.
- Let chicken rest for 5 minutes before serving.
Recipe Video
Notes
- Pat the chicken thighs dry before seasoning to ensure a crispy, golden skin. Adding quick-cooking vegetables like baby carrots or asparagus toward the end of baking keeps them tender and colorful. Let the chicken rest for a few minutes after baking to retain juices.
FAQs
1. Can I use boneless chicken thighs instead of bone-in?
Yes, boneless thighs can be used, but reduce the baking time to 25–30 minutes as they cook faster than bone-in pieces.
2. How do I ensure the chicken skin is crispy?
Pat the chicken dry before seasoning, bake skin-side up, and avoid overcrowding the pan. For extra crispiness, broil for 2–3 minutes at the end.
3. Can I prepare this recipe ahead of time?
Yes, you can season the chicken and refrigerate for 30–60 minutes before baking. This allows the flavors to marinate and makes cooking easier.
4. Can I use dried rosemary instead of fresh?
Yes, substitute 1 teaspoon of dried rosemary for 2 teaspoons of fresh. The flavor will be slightly less aromatic but still delicious.
5. How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C). The juices should run clear, and the skin should be golden brown.
6. Can I add vegetables to the baking sheet?
Yes, baby potatoes, carrots, or Brussels sprouts can be roasted alongside the chicken. Make sure they are cut evenly for uniform cooking.
Conclusion
Crispy Baked Chicken Thighs with Rosemary are a simple yet flavorful dish that delivers a perfect balance of crunchy skin and juicy meat. With minimal ingredients and straightforward preparation, this recipe proves that home-cooked meals can be both effortless and impressive. Perfect for weeknight dinners, family meals, or entertaining guests, these golden, aromatic chicken thighs are sure to become a staple in your kitchen.
