Baked Rosemary Chicken: A Simple, Satisfying Spring Supper

Baked chicken thighs are known for their rich flavor, attributed to their darker meat, which offers a savory taste unmatched by other poultry cuts. Seasoned with herbs and spices, they make for a delicious and satisfying meal option for spring menus. This recipe offers maximum flavor with minimal effort.

Baked Rosemary Chicken

Serves 4


4 chicken thighs, bone-in, skin-on
1 tablespoon olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon ground paprika
½ teaspoon black pepper


Preheat the oven to 425ºF.

Place the olive oil, rosemary, onion powder, garlic powder, salt, paprika, and black pepper into a medium-sized bowl and mix well.

Pat the chicken pieces dry with paper towels, place them into the marinade, and turn to coat. Marinate the chicken for 30 minutes.

Place the chicken, skin side up, on a baking sheet. Bake the chicken for 35 minutes or until fully cooked and no longer pink. The internal temperature of the chicken should be 165ºF.