Lemon Rosemary Chicken

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A classic and simple chicken dish that you are going to want to repeat over and over. Lemon Rosemary Chicken is one of those back pocket recipes that you pull out when you are in a hurry, need something that doesn’t require a lot of attention or just want some good ol’ comfort food. It is a very simple preparation, and you are likely to have all the ingredients on hand – making this a win-win weeknight dinner idea.

Lemon Rosemary Chicken

You probably notice that I like to use bone-in chicken thighs often. Me and my family just prefer the flavor of dark meat, so I tend to use it whenever I will be serving an intact piece of meat. If you prefer chicken breast, you could absolutely swap out for 6 breasts instead. Just be sure to adjust the cooking time to ensure that they are cooked through and check the internal temperature before serving. I also like to remove the skin from the chicken thighs because I don’t care for chicken skin that is not crispy.

Keeping with the classic comfort food feel, I made some traditional mashed potatoes and garlicy green beans. For my green beans, I just put fresh green beans in a 13×9 baking dish. Cut up a stick of butter and evenly add it to the pan. Then about 2 tablespoons of minced garlic and a teaspoon each of salt and pepper. In the oven at 375degF for 20 minutes.

Now Let’s Get Cookin’!


Lemon Rosemary Chicken

A classic and simple chicken dish that you are going to want to repeat over and over
Course Main Course
Cuisine American
Keyword Chicken, chicken thighs, lemon, rosemary
Prep Time 5 minutes
Cook Time 45 minutes
Servings 6


  • 8 Chicken Thighs bone-in, skin removed
  • ¼ cup Lemon Juice
  • ½ cup Butter
  • 2 tsp Rosemary
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder


  • Preheat oven to 375degF
  • Place chicken thighs in a single layer in a 13×9 baking dish. Drizzle evenly with lemon juice.
  • Cut butter into eight 1 tablespoon pats and place one pat on each piece of chicken.
  • Combine seasonings and then sprinkle evenly over chicken. Place in oven and bake for 40 minutes.
  • Crank oven up to Broil and cook chicken for 5 minutes more.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:


Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:


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7 thoughts on “Lemon Rosemary Chicken

  1. Sounds good. Thanks so much for linking up at the 25 and Done Link Party 20! 25 entries in 25 hours!! Pinned.

  2. Visiting again to say thanks so much for linking up at the Unlimited Link Party 77. Pinned.

  3. Oh My Heartsie Girl – I started blogging in about 2009, I found Pinterest (which I love) I love COOKING and BAKING they are therapy to me, I like to GARDEN, I have a greenhouse with tons of succulents. And when I have time I like to make quick crafts and jewelry and greeting cards. I dont blog to make money, although that would be nice, I love blogging and helping people by sharing their blogs and what they have going on. I also like to write reviews on products and share my opinion on my blog. I would love to have you drop by for my weekly parties #omhgww https://ohmyheartsiegirl.com
    Karren Haller says:

    I have a huge rosemary bush and it is the best on Chicken.
    Thank you sharing your recipe on Wonderful Wednesday hpe to see you again with another amazing recipe.

  4. This recipe sounds amazing. I have to give this a try… Thanks for sharing at #alittlebitofeverything. Looking forward to continue reading your work.

  5. CONGRATS Estelle! Your post is FEATURED at the 25 and Done Link Party 21! 25 entries in 25 hours!! Opens Aug-4 at 5am. Closes Aug-5 at 6am central.

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