This juicy grilled-style chicken has perfectly crispy skin — and the best part? No need for a frying pan or stovetop!
It’s a simple, refreshing lemon and salt-flavored chicken with a subtle hint of rosemary. Just pop it in the oven and you’re done.
Pair it with vegetables like zucchini or asparagus for a complete one-pan dinner — all made in the oven!
Ingredients
| Skin-on chicken thighs | 1.3 lbs / 600g |
| For the marinade: | |
| Lemon juice | 2 tbsp |
| Grated garlic | 4 cloves |
| Fresh rosemary (leaves only, finely chopped) | 2 springs |
| Olive oil | 2 tbsp |
| Salt | 1/2 tsp |
| Black pepper | to taste |
| Optional vegetables for roasting: Zucchini, carrots, asparagus, etc. |
How to Make
1⃣ Prep the ingredients
Prick the chicken thighs with a fork to help the marinade soak in.
Grate the garlic, chop rosemary leaves finely, and juice the lemon.
2⃣ Marinate
In a large zip-top bag, combine all marinade ingredients: lemon juice, grated garlic, chopped rosemary, olive oil, salt, and pepper.
Add the chicken thighs and massage the marinade into the meat.
Let it marinate in the fridge for about 30 minutes.
3⃣ Preheat the oven
If your oven has a wire rack and baking tray, place them inside and preheat to 430°F (220°C).
If not using a wire rack, line the tray with parchment paper.
4⃣ Bake the chicken
Place the chicken skin-side up on the rack or tray. Pat the skin dry with a paper towel for crispier results.
If adding vegetables, arrange them in the empty space around the chicken.
Bake in the middle rack of the oven at 430°F (220°C) for 25 minutes.
Tip:
Set the oven timer for 35 minutes to keep it at 220°C, even though the main cooking is 25 minutes. This helps when your oven doesn’t have a time extension feature.
For veggies:
If you’re cutting them into 1/2 inch (1 cm) pieces, 15 minutes of roasting is usually enough.
5⃣ Finish with high heat to crisp the skin
After 25 minutes, move the tray to the top rack and roast for an additional 3–10 minutes at 430°F (220°C) to make the skin extra crispy.
Check every 3 minutes to avoid burning!
You can skip marinating! Just pat the skin dry thoroughly before baking — it will still come out crispy.
However, the flavor might be milder, so feel free to increase the salt slightly.
If you do have time, even just a 30-minute marinade makes a big difference!
Don’t use rosemary often? No problem — you can freeze it!
Pat it dry, wrap it in plastic wrap, and store it in the freezer for future recipes.
If this looks tasty, share it on Twitter/X!
Tag me if you try it — I’d love to see your version!
