Ingredients
8 bone-in skin-on chicken thighs
2 tablespoons chopped fresh rosemary
1 large lemon, juiced and zested
3 tablespoons olive oil
4 cloves minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Optional: dried rosemary (1 tablespoon), avocado oil (3 tablespoons), lime or orange instead of lemon
Instructions
Preheat oven to 425°F (220°C)
Pat chicken thighs dry and season with kosher salt and pepper
In a bowl, mix olive oil, minced garlic, lemon juice and zest, and chopped rosemary
Coat chicken thighs evenly with the marinade
Place on a wire rack over a baking sheet to allow even air circulation
Roast for 25-30 minutes, turning once, until skin is golden and juices run clear
Notes
Use skin-on thighs for crispy texture
Fresh rosemary provides better flavor than dried; finely grate zest for maximum citrus profile
Avocado oil can be used for higher heat tolerance
Serve with roasted vegetables or a light salad to balance flavors
- Prep Time: 15
- Cook Time: 45
- Category: High Protein Meals
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 chicken thighs
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 9g
- Carbohydrates: 5g
- Fiber: 0.2g
- Protein: 30g
- Cholesterol: 60mg