Lemon Rosemary Chicken Recipe | Joyful Healthy Eats

This juicy lemon rosemary chicken with lemony mustard garlic sauce is an easy-but-fancy weeknight dinner. It’s packed with flavor, crispy on the outside, and perfectly tender on the inside for the ultimate bite!

When you’re looking for a dinner that’s equal parts simple and impressive, this lemon rosemary chicken checks every box. With its bold mustard kick and zesty lemon, it’s a baked chicken dish that feels fancy without any fuss. Why? The buttery mixture with hints of paprika and spicy red pepper flakes just needs to be poured over the chicken and left to infuse in the oven. Once golden and perfectly juicy, it’s loaded with fragrant Mediterranean charm that’s begging you to dig in.

Why I Love This Lemon Rosemary Chicken

If simple chicken dinners are your thing, this garlicky lemon-rosemary chicken will be a great addition to your weekly meal rotation.

• Beginner-friendly. All you need to do is whisk the lemon-rosemary mixture, pour it over the chicken, and the oven will do the rest.
• Perfect for gatherings. This effortless chicken dinner is great for entertaining because you don’t have to spend all day in the kitchen.
• Mediterranean-inspired. Stone-ground mustard, lemon juice, butter, garlic, and rosemary are classic ingredients in Mediterranean cuisine.

What You’ll Need

Bright, tangy lemon juice and aromatic rosemary form the heart of this dish. The recipe card at the bottom of the post contains exact amounts and measurements.

• Bone-in chicken thighs – They should be skin-on and roughly the same size for even cooking.
• Stone-ground mustard – This has bits of mustard in it for a spicier bite. It’s not the same as Dijon or yellow mustard.
• Lemon juice – Microwave the lemons for 20-30 seconds so that they soften before squeezing and release more juice.
• Olive oil – You can also use avocado, corn, vegetable, or canola oil.
• Butter – I prefer unsalted butter. Reduce the salt to 1/2 teaspoon if you use salted butter.
• Garlic – Fresh garlic and garlic paste are both okay. You need 1/2 tablespoon garlic paste.
• Rosemary – Use fresh or dried.
• Smoked paprika – You can swap it for 3/4 teaspoon mild paprika and 1/4 teaspoon cayenne pepper or ancho chili powder.
• Red pepper flakes – Feel free to use cayenne pepper or chili powder instead.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.

How to Make Lemon Rosemary Chicken

This is a quick run-through of the recipe’s step-by-step instructions. It’s pretty easy but don’t forget to set a timer so you remember to remove the chicken from the oven. If you’re ready to start cooking, scroll to the recipe card at the bottom of the post.

• Prep the oven. Preheat it to 425F. Place the chicken in a 13×9″ baking dish. Set it aside. If you’re not preparing the chicken right away, cover the baking dish with plastic wrap or foil and refrigerate until then.
• Make the lemon mixture. Whisk all of the ingredients in a small bowl until smooth.

• Season it. Pour the mixture over the chicken and mix gently until completely coated. You can also use your hands to rub the mixture into the chicken. Place it skin-side down.
• Bake it. Pop it into the oven for 20 minutes, flip over, and cook for another 30-35 minutes or until the skin is golden brown.
• Serve. Remove it from the oven. Let it cool for 5-10 minutes. Serve and enjoy!

Tips and Variation Ideas

Lining the baking dish and checking the chicken’s internal temperature are just some of the tips that’ll help you nail this lemon rosemary chicken.

• Shake it. If you don’t want to toss/stir the chicken and lemon mixture in the baking dish, add all the ingredients to a large Ziploc bag. Seal it and shake well until completely coated.
• Marinate it. Mix 1/2 cup low-sodium veggie stock, 1/2 tablespoon lemon zest, 2 tablespoons lemon juice, 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 tablespoon garlic paste until smooth. Pour the marinade into a large Ziploc bag. Add the chicken and refrigerate for up to 8 hours. Discard the excess marinade and season as usual.
• Sweeten it up. Mix 1-2 tablespoons raw honey, agave nectar, or maple syrup into the mixture for a sweet-and-savory variation.
• Use a meat thermometer. Especially if some pieces of chicken are larger than others, stick a meat thermometer into the thickest parts to check their internal temperature. Ensure it reaches 165°F before removing it from the oven to avoid undercooking.
• Swap the cuts. Feel free to use bone-in, skin-on chicken breasts, leg-quarters, or drumsticks. Reduce the total baking time down to 40 minutes (flipping halfway through) if you use drumsticks.
• Reduce clean-up. Line the baking dish with foil or parchment paper to prevent sticking and reduce clean-up when you’re done cooking.

Serving Suggestions

This lemon rosemary chicken is an easy weeknight dinner option. I love serving it with my Garlic Herb Smashed Potatoes and Mediterranean Salad. My Fattoush Salad is another easy side salad. For other veggie side ideas, try my Air Fryer Asparagus, Air Fryer Green Beans, and Roasted Brussel Sprouts with Balsamic.

How to Store and Reheat

Leftovers reheat beautifully, maintaining all the vibrant flavors of the freshly-made dish.

• Fridge: Place it in an airtight container for up to 4 days. Discard immediately if it tastes sour or bitter.
• Freezer: Store it in freezer-friendly containers. Freeze for up to 3 months. Thaw overnight in the fridge.
• To reheat it: Sprinkle it with 1/4 teaspoon water and microwave it in 30-second increments until warm.

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