Lemon Rosemary Baked Chicken is an easy and delicious weeknight meal full of citrus and herbs. This healthy dinner is on the table in less than an hour!
Lemon Rosemary Baked Chicken
Has anyone else just been completely exhausted lately?
It’s 7:30pm Tuesday night as I’m writing this and I am having to muster up everything in me to focus on this post when really all I want to do is go to bed.
Its pretty ridiculous actually and makes me feel really old.
I mean in my college days I use to be making a midnight run to Wendy’s with my girls and then stay up till 2am!
But alas, I am no longer a young college student. I am a women who has been married for almost 8 years with a 2 year old and by golly and I am tired at 7:30pm.
Luckily, I love ya’ll so you get a recipe and a little bit of my crazy nonsense.
Okay, on to the recipe.. the real reason your here. Well.. I also like to think your here because you like ME and don’t just like me for my food. Otherwise I’m just that kid at the lunch table that everyone wants to trade their lunch with but nobody wants to talk to …. and thats just no fun!
HOLY COW… focus Krista focus!
So this Lemon Rosemary Baked Chicken Recipe. The idea came from me going out to my garden and seeing my crazy overgrown rosemary plant and thinking “holy smokes.. I need to make something with rosemary.”
Yup, pretty simple thought process folks.
I saw a problem and created the solution… aka this Lemon Rosemary Baked Chicken.
Lemon and Rosemary.. they just kinda go together … like Apples & Cinnamon or Bananas & Peanut Butter. They are meant for each other.
Which is why this recipe is so perfect! I mean if you want a rocking recipe, use the right ingredients that ebb and flow with each other.
After those two key ingredients, I added some stone ground mustard, notice I didn’t say dijon mustard. I LOVE stone ground mustard, the texture from the mustard seeds and the tangy taste is so amazing! Whisk all those ingredients up with a little olive oil, salt, and pepper toss it over the chicken and call it a night. Forty-five minutes later you have yourself one delicious and HEALTHY meal that you can be proud of.
Tip: if you want to cut down on time just marinade the chicken the night before so all you have to do is throw it in the oven the next eveing, a great back to school dinner trick!
I know… I’m always thinking of making things easier for you! Muah! Hope you enjoy friends!
Lemon Rosemary Chicken
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 8–10 1x
- Category: Chicken
- Method: Oven
- Cuisine: American
Description
This buttery, lemon rosemary chicken recipe with stone-ground mustard and garlic is an easy, baked weeknight dinner.
Ingredients
- 2 lbs. of bone-in chicken thighs
- 1 tablespoon of stone ground mustard
- 3 tablespoons of lemon juice
- 2 tablespoons of olive oil
- 2 tablespoons butter, melted
- 3 garlic cloves, minced
- 2 tablespoons of rosemary, chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 425°F.
- In a small bowl, mix together mustard, lemon juice, olive oil, butter, garlic, rosemary, smoked paprika, salt & pepper.
- Place chicken legs & thighs in a 13″x9″ baking dish.
- Pour lemon rosemary mixture over chicken, toss to coat. Place chicken skin side down first.
- Bake chicken for 20 minutes then flip the chicken to cook an addition 30-35 minutes on the other side until internal temperature is 165°F and tops are golden brown.
