Garlic Shrimp Pasta in One Pan
25 min • 420 cal
Mediterranean • Dinner
Lemon Rosemary Roasted Chicken
40 minEasy4 servings
🧮Serving Size Calculator
4
servings
360
calories
30g
protein
6g
carbs
24g
fat
Ingredients
- 4 bone-in chicken thighs, skin-on (about 2 lbs total)
- 2 lemons (1 juiced and zested, 1 sliced into rounds)
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp sea salt (adjust to taste)
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp smoked paprika
- 1 tbsp butter
- 1/4 cup chicken broth or white wine
- Fresh rosemary sprigs and lemon slices for garnish
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Pat chicken thighs completely dry with paper towels. Season generously on all sides with sea salt, black pepper, smoked paprika, rosemary, and thyme.
- 3
Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- 4
Add chicken thighs skin-side down. Cook undisturbed for 7-8 minutes until the skin is deeply golden and crispy.
- 5
Flip and cook another 3 minutes. Transfer to a plate.
- 6
Reduce heat to medium. Add butter and garlic to the pan drippings. Sauté for 30 seconds until fragrant.
- 7
Arrange lemon slices in the pan. Pour in chicken broth or white wine and add lemon juice and zest.
- 8
Return chicken thighs to the pan skin-side up, nestled among the lemon slices.
- 9
Roast in the preheated oven for 18-22 minutes until chicken is cooked through (165°F internal) and skin is extra crispy.
- 10
Remove from oven. Let rest for 5 minutes.
- 11
Garnish with fresh rosemary sprigs and serve directly from the pan with the caramelized lemon slices.
Pro Tips
💡
Room temperature chicken cooks more evenly — take it out of the fridge 20 minutes before cooking.
💡
Searing the skin before roasting ensures crispy, crackling skin every single time.
💡
The lemon slices caramelize beautifully and become sweet — don't skip them.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How do I make Lemon Rosemary Roasted Chicken?
This one-pan recipe takes approximately 40 min. Start by preparing all ingredients, then follow the step-by-step instructions above.
What is the difficulty level of Lemon Rosemary Roasted Chicken?
This recipe is rated as Easy difficulty. Even if you're new to cooking, you can make this recipe successfully.
Can I substitute ingredients?
Most ingredients in this recipe can be substituted. For protein, try chicken, tofu, or seafood. For vegetables, use whatever you have on hand.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
