Roasted Rosemary Chicken

Roasted Rosemary Chicken is an easy recipe made with a few simple ingredients. Chicken thighs are marinated with garlic and rosemary then roasted to perfection. 

When it comes to one of my favorite fall and winter herbs rosemary is right up there at the top of the list (next to Thyme which is also a fave!). Rosemary is piney, sweet and a bit woody. It’s also one of those hearty herbs that you can grow year round in my neck of the woods. And it pairs so perfectly well with chicken. 

Take this  Roasted Rosemary Chicken Recipe. Not only is it easy, it just has a few simple ingredients. And thats what makes it special. Because there are so few ingredients, the flavor of each gets to shine. 

Let’s talk about what you’ll need to make it:

Roasted Rosemary Chicken Recipe Ingredients:

• CHICKEN THIGHS: When I am roasting pieces of chicken, I prefer to use chicken thighs because they are tender and full of flavor. They won’t dry out like chicken breasts. Use bone-in, skin-on chicken thighs for the best flavor. 
• OLIVE OIL: The base of the marinade for the chicken. 
• WHITE WINE VINEGAR: Adds a bit of acidity and brightness to the marinade. 
• GARLIC: Garlic and rosemary pair so well together and are especially good with chicken. Use several cloves to give this chicken a burst of garlicflavor. 
• FRESH ROSEMARY SPRIGS: This is one instance that I recommend using fresh rosemary and avoiding dried. Fresh rosemary is going to give you the best flavor and texture in the marinade. 
• SALT AND PEPPER

Step by Step Photos and Instructions: 

I really like to let this marinate for a while to get the full flavor of the rosemary. I mention this so that if you try it you can plan ahead. Plan on marinating for at least 3 hours.

• STEP #1: Whisk together ingredients for the marinade. 
• STEP #2: Pat the chicken dry with paper towels. Season both sides of the chicken thighs with salt and pepper. I don’t measure the salt and pepper, just liberally season. 
• STEP #3: Place the chicken in a resealable plastic bag and pour the marinade over the top. Seal the bag and rub the marinade into the chicken pieces. Refrigerate for at least 3 hours. 
• STEP #4: When ready to bake, preheat oven to 350 degrees. Place chicken in a large baking dish (I used a 9×13 inch casserole) and pour any leftover marinade over the top. Bake for 30 – 35 minutes or until chicken is cooked through. 
• STEP #5: Transfer chicken to a serving platter, spoon some of the pan juices over the top garnish with a few sprigs of rosemary and serve.

I love to serve this with homemade mashed potatoes and sautéed broccoli.

Storage and Leftovers:

Store any leftovers in the refrigerator and eat within 3 days. You can also shred the chicken to make chicken salad sandwiches!

If you love this rosemary chicken, try these other rosemary recipes:

Rosemary Pot Roast is one of my favorite Sunday suppers!

If you’re looking for a perfect date night meal, try this Grilled Rosemary Balsamic Flat Iron Steak.

Did you know you can make risotto in the pressure cooker? You can! This Pressure Cooker Risotto with Rosemary Shrimp is the perfect recipe to give it ago!

Note: Originally published in 2009. Updated in 2025 with new photos, step by step photos and instructions.