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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.
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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
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In a large bowl, combine the olive oil, garlic, lemon juice, rosemary, salt and pepper and whisk well to combine.
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Add the chicken thighs to the bowl and mix well to coat the thighs. Cover and refrigerate for 1-4 hours.
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Pre-heat an oven to 425 degrees.
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Line a baking sheet with foil and place a baking rack over it.
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Place the chicken thighs skin side down on the rack. Place in the oven and bake for 15 minutes.
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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.
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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!
Spices used:
