These Lemon Garlic Rosemary Roasted Chicken Thighs are an easy meal that is simple, with minimal ingredients and a great taste! This recipe is paleo and Whole 30 approved. The flavors of fresh garlic, rosemary and lemon come together to create a tasty flavor for these simple roasted chicken thighs.
Happy Monday, lovely readers! I hope everyone had a wonderful weekend! Is everyone ready for the Open next week?
In an unfortunate turn of events, I will most likely not be participating in the Open due to a knee injury. I injured it last week during some skill practice and spent all weekend incing, elevating and resting. I see a doctor tomorrow and am hoping it is just a sprain. Although I’m kind of bummed I can’t do the Open because I was looking forward to comparing my scores from last year, and I have gotten stronger, I’m not getting too upset about it. Because there’s really nothing I can do about it, and it would do no good to sit and feel sorry for myself. I hate resting, but the more I rest, the faster I heal, and the faster I will be able to get back at it and regain strength.
I don’t like knees, they’re fragile and can be easily injured.
So, about these Lemon Garlic Rosemary Chicken Thighs…
This recipe is super simple, but it’s tasty. The flavors go well together. I love using Rosemary. This is yet another Whole 30 compliant recipe! This Whole 30 business has just opened the door to even more recipe ideas for me. I’ve got a few more for you coming this week and next week!
I used to hate garlic, but now I love cooking with it, and love the smell when I am sauteing some fresh garlic. It makes my house smell like a gourmet restaurant. And it pairs well in the marinade for these lemon rosemary chicken thighs.
- 2 lbs chicken thighs bone-in, skin-on
- 2 cloves garlic minced
- 1/4 cup olive oil
- juice from 1 lemon
- 1 tsp rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
In a large bowl, combine the olive oil, garlic, lemon juice, rosemary, salt and pepper and whisk well to combine.
Add the chicken thighs to the bowl and mix well to coat the thighs. Cover and refrigerate for 1-4 hours.
Pre-heat an oven to 425 degrees.
Line a baking sheet with foil and place a baking rack over it.
Place the chicken thighs skin side down on the rack. Place in the oven and bake for 15 minutes.
Once 15 minutes have passed, flip the chicken thighs over and bake for another 20-30 minutes, or until the chicken is fully cooked and the skin is slightly browned and crisp. Remove from oven and let cool.
Serve and enjoy!
DISCLOSURE: This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!