Roasted Chicken Thighs with Rosemary and Lemon

Chicken thighs are very versatile. They are inexpensive, super juicy, and quick-cooking (if deboned). I know a lot of people don’t like dark meat but for me, it has so much more flavor and it’s not as easy to dry out when cooking. We cook a lot of chicken thighs to keep our budget in check. I debone them myself to save a few more pennies.

Also, boneless was a way to win my family over to the dark side. Chicken thighs can be a little tricky to eat with the bone still intact. They usually had something to say about the meal if I didn’t remove the bone. As a matter of fact, as we sat down to eat this meal, they asked “are they boneless?”.

Even if you’re not a fan give them another chance.

Raw chicken thighs in a white baking dish.

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What You’ll Need

  • Boneless chicken thighs – You can also use skin-on chicken breasts, and adjust cooking time accordingly.
  • Fresh lemons
  • Olive oil
  • Onion and garlic
  • Fresh rosemary
  • Chicken stock or chicken broth

How Long to Cook Chicken Thighs?

Chicken thighs generally take 25-30 minutes to cook. Boneless chicken thighs usually take 20 minutes to cook. Regardless of which type of chicken thigh you use always check with an instant-read thermometer that the internal temperature is 165 degrees F.

How to Make Lemon Rosemary Chicken Thighs

Rinse and pat dry the chicken thighs.  Chop rosemary.  Thinly slice one lemon, seeds discarded, cut the second lemon in half, and then cut one half into two wedges. Finely dice a 1/4 cup of onion. Mince 1 garlic clove.

Chopped onions, rosemary, and lemons on a wooden board.

Chop rosemary.  Thinly slice one lemon, seeds discarded, cut the second lemon in half, and then cut one half into two wedges. Finely dice a 1/4 cup of onion. Mince 1 garlic clove.

(I don’t know about you guys but I rarely chop garlic I use my handy dandy garlic press it is so much easier.)

Chicken thighs skin-side down browning in a skillet.

Season the chicken with salt and pepper on both sides.  

Place chicken into a skillet over medium heat coated with 1 tablespoon of olive oil skin side down. Cook halfway through for about 10 minutes. Spooning off excess fat to maintain a thin coating in the pan. Scatter lemon slices in the pan and transfer the pan into the oven. (Do not turn thighs, keep skin side down) Roast until cooked through about 10 to 15 minutes.

Sauce in the skillet.

Once the chicken is cooked through transfer from the skillet and place on a platter or baking dish skin side up.

Place the skillet over medium heat, and add onions, rosemary, and garlic. Saute for about 2 minutes, stirring frequently. Add broth, the juice from 1 lemon wedge (or both if desired), and cook until thickened.

Once thickened, return chicken to skillet to warm slightly and serve.

Roasted Chicken Thighs with Rosemary and Lemon in a white baking dish.

Golden brown, crispy skin, juicy, tender, Lemon Rosemary Chicken Thighs! An easy weeknight meal that’s low carb/keto.

Simple, amazingly delicious, and inexpensive.

Roasted Chicken Thighs with Rosemary and Lemon Recipe

Crispy, juicy, tender, Lemon Rosemary Chicken Thigh recipe! An easy weeknight meal that's low carb/keto.
5 from 2 votes
Print Pin Rate
Course: Dinner, Entree, Main
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 271kcal
Author: Leigh Harris


  • 1 1/2 lemons
  • 6 skin-onBoneless Chicken Thighs
  • Salt and freshly Ground Black Pepper
  • 1 teaspoon olive oil
  • 1 1/2 Tablespoon Rosemary chopped
  • 1/4 Cup onion minced
  • 1 clove garlic minced
  • 3/4 Cup low-sodium chicken broth


  • Preheat oven to 425°.
  • Thinly slice half of lemon; discard any seeds. Cut remaining lemon in half and then into 2 wedges.
  • Season chicken thighs with salt and pepper.
  • Coat a large skillet with 1 teaspoon oil and place on medium heat. Add chicken, skin side down. Cook allowing skin to render and brown, spoon off excess fat to retain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
  • Scatter lemon slices over chicken and on bottom of skillet. Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 10-12 minutes.
  • Transfer chicken pieces, skin side up from the skillet to a platter.
  • Return skillet to medium heat. Add rosemary, onion and garlic; cook, stirring frequently about 2 minutes.
  • Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired.
  • Return chicken to skillet, skin side up, to rewarm.
  • Serve topped pan sauce.


Calories: 271kcal | Carbohydrates: 4g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 97mg | Potassium: 304mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 15mg | Calcium: 22mg | Iron: 1mg

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  1. I love rosemary and chicken together and I have never mastered the thighs quite right so will have to give this a try and see what the family thinks. Thank you for stopping by LTM and linking up to SWM. I hope to see you again tomorrow for another great round of #sharewithme5 stars

  2. Thanks so much for sharing these awesome Chicken Thighs with us at Full Plate Thursday. Hope you have a very special week and come back soon!
    Miz Helen5 stars

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