These Lemon Rosemary Oven Baked Chicken Thighs are juicy, flavorful, and simple enough for a weeknight dinner. Made with butter, chicken broth, white wine, fresh lemon, and rosemary, this low carb chicken thigh recipe delivers rich flavor with very little effort.
How to Make Oven Baked Chicken Thighs
Oven baked chicken thighs are one of the easiest and most reliable dinners you can make, especially if you are looking for a low carb main dish. Chicken thighs naturally stay tender and juicy, and they are much more forgiving than chicken breasts. Because they contain more fat, they hold up beautifully when cooked in a sauce and are less likely to dry out during baking.
This lemon rosemary chicken thighs recipe starts on the stovetop and finishes in the oven. Searing the chicken first gives the skin a golden color and adds flavor to the pan. The sauce is then built with salted butter, strong chicken broth, dry white wine, garlic powder, and fresh lemon juice. Once the skillet goes into the oven, the chicken finishes cooking while soaking up the bright, savory flavors.
The result is a simple but impressive chicken dinner with a buttery pan sauce, fragrant rosemary, and a fresh lemon finish. Serve it with your favorite low carb sides, roasted vegetables, or a simple salad for a complete meal.
What You’ll Need For This Recipe
- 6 to 8 chicken thighs, skin on
- 1 lemon
- Fresh rosemary
- Salted butter
- Dry or semi-dry white wine
- Oven safe skillet
- Strong chicken broth
- Garlic powder
- Salt and pepper
Getting Started
Preheat your oven to 375°F before you begin preparing the chicken. Use a medium or large oven safe skillet, such as cast iron, so the chicken can move directly from the stovetop to the oven without transferring it to another dish.
Melt the salted butter in the skillet over medium-high heat. Add the chicken thighs, skin side down if possible, and sear them until they are golden brown. Turn the chicken occasionally so both sides have a chance to brown. This step helps develop flavor and gives the chicken a better texture before baking.
In a large measuring cup, whisk together the chicken broth, garlic powder, white wine, and the juice from half of the lemon. Pour the mixture into the skillet and gently stir it into the melted butter and pan drippings. Let the sauce cook for about 5 minutes, stirring occasionally so the flavors come together.
Slice the remaining half of the lemon and place the slices on top of the chicken thighs if you like a stronger lemon flavor. If you prefer crispier chicken skin, leave the lemon slices off the top and serve them on the side instead. Lemon slices release moisture as they bake, which can soften the skin.
Sprinkle fresh rosemary over the chicken, then transfer the skillet to the oven. Bake for 30 to 35 minutes, or until the chicken thighs are fully cooked. Spoon some of the buttery lemon rosemary sauce over the chicken before serving.
Chicken Cooking Temperatures
Chicken should always be cooked thoroughly before serving. The easiest and most accurate way to check doneness is with a digital meat thermometer. Insert the thermometer into the thickest part of the chicken thigh, avoiding the bone, and make sure the chicken has reached a safe internal temperature before removing it from the oven.
Cooking time can vary depending on the size of the chicken thighs, the type of skillet used, and how hot the chicken was when it went into the oven. If the thighs are larger, they may need a few extra minutes. If they are smaller, start checking them earlier so they do not overcook.
Tips & Tricks for the Best Oven Baked Chicken Thighs
- Taste the chicken broth mixture before adding it to the skillet, then adjust the salt, pepper, or lemon juice to suit your preference.
- Chicken thighs are easier to cook than chicken breasts because they are harder to dry out.
- This recipe works for 6 to 8 chicken thighs without needing to change the sauce measurements.
- A cast iron skillet is a great choice because it can be used on the stovetop and in the oven.
- If you want crispy chicken skin, do not place lemon slices directly on top of the thighs while they bake.
- Let the chicken rest for a few minutes after baking so the juices settle before serving.
These lemon rosemary oven baked chicken thighs are rich, bright, and satisfying. They make a delicious low carb chicken dinner with minimal prep and simple ingredients you can easily keep on hand.
Save This Recipe to Your Low Carb Chicken Dinner Collection
Lemon Rosemary Chicken Thighs (Oven Baked)
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Total Time
- 50 minutes
- Course
- Main Course
- Cuisine
- American
- Servings
- 4
- Calories
- 464
- Author
- Karami Urbanoski
Ingredients
- 6-8 chicken thighs, skin on
- 3 tbsp salted butter
- 1/2 cup strong chicken broth
- 1/2 tsp garlic powder
- 1/4 cup semi-dry to dry white wine
- 1 lemon, cut in half
- 3-4 tbsp fresh rosemary
- salt and pepper to taste
Instructions
-
Preheat the oven to 375°F.
-
Melt the butter in a medium or large oven safe skillet over medium-high heat.
-
Add the chicken thighs and sear until golden brown, turning occasionally so both sides cook evenly.
-
In a large measuring cup, whisk together the chicken broth, garlic powder, white wine, and the juice from one lemon half.
-
Pour the mixture into the skillet and stir it into the butter and pan drippings. Cook for 5 minutes, stirring occasionally.
-
Slice the remaining lemon half and place the slices on top of the chicken if desired. For crispier skin, skip this step.
-
Sprinkle the fresh rosemary over the chicken thighs.
-
Transfer the skillet to the oven.
-
Bake for 30 to 35 minutes, or until the chicken thighs are fully cooked.
-
Remove from the oven, spoon the sauce over the chicken, and serve warm.
Nutrition Information
Carbohydrates: 1g,
Protein: 27g,
Fat: 36g,
Saturated Fat: 13g,
Cholesterol: 189mg,
Sodium: 315mg,
Potassium: 381mg,
Vitamin A: 435IU,
Vitamin C: 2.6mg,
Calcium: 20mg,
Iron: 1.3mg
All calories and nutrition information are based on a third-party calculator and are only an estimate. Actual values will vary depending on brands used, measuring methods, portion sizes, and other factors.