Rosemary Baked Chicken Thighs

One day last week, I sent my husband to the store for chicken breasts to marinate for grilling, and he returned with a package of boneless chicken thighs.

No worries, I said. I can use these. But I didn’t get around to marinating them for the grill, as I had intended. So at 5:00 the next night, because I’m clearly NOT a planner, I pulled the chicken thighs out of the fridge and contemplated them. What could I do with these chicken thighs that was quick and easy and tasty?

Fortunately I had a neighbor standing in my kitchen at the time who knew just what to do with those chicken thighs. She suggested that I rub some olive oil into them and season them to our liking and then bake them. If I had fresh herbs on hand, all the better.

I immediately set to work, rifling through the fridge to see what I had on hand that might work, and I just so happened to discover a half a package of “fresh” rosemary rotting in the back of my fridge, long forgotten.


(Fortunately it takes a LONG time for rosemary to rot, so it was still in fine condition even though I couldn’t remember how long ago I’d bought it.)

I rubbed each chicken thigh with olive oil, as instructed, and then seasoned them with salt and pepper and a bit of garlic powder and dried thyme. Then I placed a sprig of rosemary on top if each one and popped them in the oven to bake.

Baked Rosemary Chicken

They baked at 350 degrees for about 20 minutes while I prepared my sides.

Rosemary Chicken

It was delicious and so very simple. I am DEFINITELY making this again.

Simple Rosemary Chicken

Note to self: keep rosemary in the fridge at all times. Or perhaps I should plant some in a container on my deck!

Rosemary Baked Chicken Thighs
Recipe Type: Main Dish
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Easy and delicious, these baked chicken thighs come together in just 30 minutes. Use your favorite herb; rosemary is just a suggestion.
  • 1 pound boneless chicken thighs
  • 2 TBSP olive oil
  • salt and pepper
  • 1 tsp dried thyme
  • fresh rosemary sprigs
  1. Rub each chicken thigh on all sides with olive oil.
  2. Season with salt and pepper to taste.
  3. Place them on a baking sheet.
  4. Sprinkle with dried thyme.
  5. Place a sprig of fresh rosemary on top of each one.
  6. Bake at 350 degrees for 20-25 minutes, or until cooked through.
  7. Serve with rice and a veggie.


Join The Conversation

15 Responses

  1. We had something similar at a friends house once. She called it Company Chicken and I begged for the recipe. Turns out it was just chicken topped with butter, soy sauce, and rosemary. Thanks for reminding me of this!

    1. My SIL has a similar recipe. I actually emailed her for it when I realized my husband bought thighs instead of breasts, but I didn’t hear back in time to make it so I tried this. Soy sauce makes everything better! 🙂

  2. Just the idea that I needed. I bought some boneless, organic chicken thighs yesterday because they were on sale, but I hadn’t decided yet what to do with them. I think I have fresh rosemary too. Thanks.

    PS – Rosemary is very easy to grow in the garden.

  3. I love to lay fresh rosemary sprigs on top of fish, usually salmon, along with butter or olive oil, a little salt and pepper and bake it wrapped in foil. Soooo good!

  4. Do grow your own rosemary. I think, I should add that to my herb garden, this year. I grow a number of herbs such as basil, oregano, chives and parsley. I am adding cilantro and a few others which I don’t remember. I can’t tell you how good it is to simply pick it and use it, whenever I need it.

    Would you link this to Bake with Bizzy which is a savory and sweet baking linky? I will open tonight on my blog. I am trying to build the savory and this is a good example, not difficult but I bet, very delicious.

  5. Made these tonight – so easy!! Thanks for the recipe! And I’m so fortunate – the people that lived in our house before us planted rosemary in the front yard. We have a huge hedge that we do absolutely nothing to maintain other than occasionally trim. Every time I need fresh rosemary, I just send kiddo out to trim a few sprigs for me!

  6. Well, they’re not boneless, but I’ve got a package of chicken thighs that was supposed to become chicken cacciatore on Tuesday… Well, I still haven’t gotten to them, and it’s gonna be another late night tonight, so this will be perfect!

    I might even whip up a rice pilaf to go with them.

  7. I like this recipe; simple but easy. I wonder if you can do it with other herbs besides rosemary, such as basil, thyme, etc.

Leave a Reply

Your email address will not be published. Required fields are marked *

Close this search box.