Baked Chicken With Rosemary


This recipe for baked chicken with rosemary is simply amazing. I have had it a few times, and no matter how many times I have it, I can’t seem to get enough of it. In fact, I plan on making this again this weekend. Trying to keep out of my hair while baking allow you to focus on doing other things around the house.

Baked Rosemary Chicken

Baked Rosemary Chicken is a delicious, crispy baked chicken recipe with fresh rosemary and garlic thats ready in less than 45 minutes.

Baked Rosemary Chicken


Baked Rosemary Chicken

Baked Rosemary Chicken

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This could be your new favorite recipe, especially if you have a full schedule. If you’re trying to get food on the table on a busy weeknight, the last thing you want is a complicated recipe with a million steps.

Baked rosemary chicken has a rich, complex flavor that you don’t need a marinade or sauce to create, and you can pair it with any side you want for any occasion.

If you’re in a hurry and you want something savory for dinner, there’s nothing better than baked chicken. It’s rich, savory and juicy and your prep will be done in less time than it takes for your oven to preheat.


  • Preheat the oven and chop up your rosemary sprigs and garlic cloves.
  • Mix all the ingredients together.
  • Set the chicken in a baking pan skin side up.
  • Put it in the oven and roast for 30-35 minutes or until golden brown.


If you liked this recipe, you should try these other easy chicken dinners.

  • Chicken Francese: this is a fancy sounding but surprisingly simple dinner that is delicious and filling.
  • Simple Roast Chicken: roasting a chicken is not complicated and you can do so much with the leftovers. This is a good recipe if you want a meal that you can make into a bunch of other dishes throughout the week.
  • Easy Chicken Parmesan: The perfect easy, Italian dinner recipe!

Here are some sides that go perfectly with our rosemary chicken recipe.

  • Roasted Red Potatoes: tasty red potatoes are great with everything from roasts to soup, and they can be cooked up last minute.
  • Garlic Mashed Potatoes: A delicious creamy garlicky side dish that’s perfectly comforting and easy.
  • Scalloped Potatoes: rich, creamy, cheesy…what more could you want from potatoes? Plus, this recipe is great for holidays and parties, or if you just are craving something delicious.
  • Slow Cooker Stuffing: not just for turkeys, stuffing goes really well with all kinds of poultry and seasonings.
Rosemary Chicken


  • Red pepper flakes: dust the top with red pepper flakes when you serve up the chicken to add a little crunch and spice.
  • Lemon: squeeze fresh lemon juice onto the chicken right when it comes out of the oven. Lemon rosemary chicken is zesty and delicious, and you don’t have to do very much to change the flavor.
  • Italian seasoning: if you add a dash of Italian seasoning into your spice blend, you can make an entirely new-tasting dinner to enjoy. This works great, especially if you love the original recipe but want something a little different.
  • Southern-style: rub your chicken with cayenne pepper, garlic salt, ground black pepper, chili powder, celery salt and ground mustard to make chicken that tastes like it came right from the American South.


  • Breasts: you can cut them into tenders or nuggets, you can flatten them with a meat hammer, you can put them in soup, you can bake them, roast them or fry them. There isn’t a whole lot that you can’t cook with chicken breasts, since they are low in fat and tender as well.
  • Chicken thighs: thighs are a bone-in, dark meat cut that have more flavor and are great for roasting. You can also remove the bone and use thighs in casserole and soup recipes if you want a bit of extra flavor.
  • Wings and drumsticks: fry them up to make your own KFC inspired dinner, or roast them in the oven with a thick glaze. These particular cuts of meat are great to eat by hand, and they tend to be pretty cheap at the supermarket.
  • Whole: a whole chicken is great for roasting rotisserie style, or for cutting up and making into a soup, stock and all.
  • Ground: replace ground beef with ground chicken if you’re watching your cholesterol or trying to eat lighter recipes.

How to store Baked Rosemary Chicken?

  • Serve: you shouldn’t leave cooked meat out for longer than 2 hours, or you’re asking for the worst kind of stomach trouble.
  • Store: your leftovers will be good in the fridge for up to 3 days
  • Freeze: in an airtight container, you can freeze baked chicken for up to 4 months.


This rosemary chicken is seared chicken breasts coated in a garlic and herb sauce, then baked to golden brown perfection. An easy dinner option that’s sure to get rave reviews and is perfect for a busy weeknight.

Baked rosemary chicken in a lemon sauce, garnished with fresh herbs.

Baked chicken is easy to make, versatile and can be paired with so many different side dishes. This rosemary chicken features a simple yet totally delicious sauce that will have everyone asking for seconds.


This recipe starts with chicken breasts, which are seasoned with salt and pepper to taste and seared in a little olive oil until brown. The chicken goes into a baking dish along with melted butter, garlic, fresh minced rosemary and chicken broth. The chicken bakes in the oven until tender and juicy, then the sauce is spooned over the top and you’re ready to eat!

Seared chicken breasts in a pan.


  • I highly recommend browning your chicken before you place it in the pan to bake. I think it’s worth the extra time! That being said, if you’re in a big hurry you can skip this step and simply place the uncooked chicken in the pan with the sauce.
  • Be sure to choose chicken breasts that are approximately the same size so that they cook at the same rate.
  • Different sized chicken breasts cook in different amounts of time. This recipe assumes that your chicken breasts are about 4-5 ounces each. If your chicken breasts are significantly larger or smaller, you may need to adjust the cook time according.
  • You can check to see if your chicken is done by cutting into a breast; there should be no pink inside and the juices should run clear. Alternatively, you can use a thermometer. The thermometer inserted into the thickest part of the breast will register at least 165 degrees F.
Chicken breasts topped with a garlic and rosemary sauce.


I highly recommend using fresh rosemary for this recipe, as I feel the flavor is superior to the dried version. That being said, if you need to substitute dried rosemary in a pinch, the ratio is 1 teaspoon of dried rosemary for every tablespoon of fresh rosemary.

Baked chicken breasts flavored with garlic, butter and fresh rosemary.


While I love this recipe as-is, you can add other ingredients to the dish to customize it to your tastes.

  • Protein: Instead of chicken breasts, try chicken thighs or even chicken drumsticks. You can even substitute in pork chops!
  • Vegetables: You can add 1-2 cups of vegetables to the baking dish such as mushrooms, cherry tomatoes, zucchini, asparagus or green beans.
  • Cheese: Top your finished chicken with a sprinkling of feta or parmesan cheese.
  • Flavorings: Try adding other flavors to the sauce such as sliced kalamata olives, sun dried tomatoes or even pine nuts.

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