Rosemary Lemon Oven Baked Chicken Thighs

4.75 from 4 votes
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I’m pretty sure that I am addicted to oven baked chicken thighs. Make of that what you will, but it’s true. These Rosemary Lemon Oven Baked Chicken Thighs are my newest chicken thigh

Rosemary Lemon Oven Baked Chicken Thighs on a red skillet
Rosemary Lemon Oven Baked Chicken Thighs

 Rosemary Lemon Oven Baked Chicken Thighs

I’ve always eaten chicken breast, because you know, blah-blah low fat and full of protein, but you know what? Sometimes it tastes like chicken butt.

Dry chicken butt.

All chicken butt talk aside, chicken breasts do take a fine hand and control to cook nicely. I do use chicken breast, indeed I have lots of recipes for it on this website. But when I don’t have time to sit there and pull it out of the oven at exactly 165°F, I don’t use chicken breast.

Thus, I am a thigh girl, through and through.

Chicken thighs just cook better in sauces. They are very hard to overcook. They work well in the slow cooker.

All hail the oven baked chicken thigh!

oven baked chicken thighs in sauce

So, let’s talk about that sauce for a second.

Sure, it ain’t the prettiest sauce. But beauty is in the eye of the beholder.

Behold butter. Behold chicken stock, lemon juice, white wine and a wee smidge of garlic powder.

Behold the ugliest, tastiest sauce ever. Ok, to me it’s not ugly, I love a sauce with crispy bits of chicken in it. To me, this is gorgeous.

Remember my Creamy Garlic & Parmesan Chicken & Potatoes?  That’s pretty much the most popular chicken recipe on my website….and this sauce…is better.

close up Rosemary Lemon Oven Baked Chicken Thighs in red skillet

You take this chicken out, you plate it and you darn well spoon that ugly sauce all over it. I called this Better-Than-A-Restaurant Rosemary Lemon Oven Baked Chicken Thighs because it IS. 

I would serve this in any restaurant I owned. Happily. Because BUTTER AND WINE SAUCE.

If I ordered this in a restaurant, I would be thrilled to pay for it.

But the best part is that you can make it at home!

You can definitely make the sauce stretch for 8 chicken thighs and remember, taste test the chicken stock mixture before you add it to the skillet and fine tune it to your liking.

Chicken Cooking Temperatures

It’s very important to make sure you cook your chicken thoroughly so I recommend using a digital thermometer to properly measure the temperature. You can also use this temperature chart to make sure that the chicken is cooked correctly.

Happy cooking!

Love you more than chicken thighs,



A little butter, chicken stock, white wine, lemon and rosemary combine to make the best oven baked chicken thighs you are ever going to eat! #chickenthighs #dinner

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Rosemary Lemon Oven Baked Chicken Thighs

A little butter, chicken stock, white wine, lemon and rosemary combine to make the best oven baked chicken thighs you are ever going to eat!
4.75 from 4 votes
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
Karlynn Johnston


  • 6-8 chicken thighs skin on
  • 3 tablespoons salted butter
  • 1/2 cup strong chicken broth
  • 1/2 teaspoon garlic powder
  • 1/4 cup semi-dry to dry white wine
  • 1 inch lemon cut half
  • 3-4 tablespoons fresh rosemary
  • salt and pepper to taste


  • Pre-heat the oven to 375 degrees F.
  • In a medium or large oven safe skillet, melt the butter over medium-high heat.
  • Place the chicken thighs in the skillet and fry until golden brown and crispy, turning occasionally to cook both sides.
  • In a large measuring cup, whisk together the broth, garlic powder, white wine and squeeze the juice from one lemon half into the mixture. Pour into the skillet and mix into the butter mixture.
  • Cook for another 5 minutes, stirring the sauce occasionally.
  • Take the other lemon half and cut into slices. Place on top of chicken if desired. If you want the chicken to stay crisp, omit this step.
  • Sprinkle the rosemary over the chicken.
  • Place into the oven.
  • Bake for another 30-35 minutes until the chicken thighs are cooked.
  • Remove and serve.

Recipe Notes

A little sea salt sprinkled on top after serving is perfect!

Nutrition Information

Serving: 4g, Calories: 283kcal, Protein: 17g, Fat: 22g, Saturated Fat: 7g, Cholesterol: 117mg, Sodium: 175mg, Potassium: 239mg, Vitamin A: 235IU, Vitamin C: 1.3mg, Calcium: 12mg, Iron: 0.8mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Kate says

    Boy, does this recipe sound good! Question: You mentioned crispiness; does that mean you do or do not bake the chicken in the sauce? That is, do you separate the two components before baking to recombine at the end, or bake them both together? And do you turn the chicken at any point? I’ll bet that sauce would great over rice, right?

  2. Rob Keesee says

    Even though I am out looking for a slow cooker boneless, skinless chicken thigh recipe, this sounds so good I may just try it anyway!4 stars

  3. DottieBast says

    I’m going to try this recipe once we process our 8 week old Cornish X’s this weekend. They are the biggest beautiful birds, if you look at them like next weeks dinner of course 😀 Thanks for all the dinner ideas!

    • thekitchenmagpie says

      DottieBast You’re welcome! The Cornish Hens should be delicious with this!!

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