Golden brown chicken skin and bright citrus flavors mingle with the earthy goodness of fresh rosemary in these Rosemary Citrus Chicken Thighs. Serve them alongside roasted potatoes that are cooked right in the same skillet! This simple meal is decadent enough to be used for special occasions like dinner parties while also being easy enough to make it a staple for weeknight meals.
What you’ll need to make rosemary citrus chicken thighs
A meal this simple thrives on quality cuts of meat and fresh produce. If you can, visit the butcher counter at your local grocery store and farmers’ markets in your area for the freshest ingredients.
- Olive Oil
- White Wine Vinegar
- Orange Marmalade
- Garlic Cloves
- Rosemary: Remove the leaves from the woody stem and set them aside.
- Lemons: We’ll need lemon zest, lemon juice, and all the rest of a lemon for this recipe!
- Kosher Salt
- Black Pepper
- Chicken Thighs: Skin-on, bone-in chicken thighs, to be exact.
- Baby Yellow Potatoes: Halved if on the larger side.
- Sweet Potato: Chopped into bite-sized chunks.
- Mushrooms: Halved.
Protip: Customize the sauce!
For a thicker, sweeter sauce, you can double or triple the orange marmalade in the marinade.
How to make roasted rosemary chicken thighs
Ten minutes of prep, a few hours of marinating, and just 35 minutes of cook time? Sign us up.
- Using a food processor or blender, combine olive oil, vinegar, marmalade, garlic, rosemary, lemon zest, lemon juice, salt, and pepper until coarse purée forms.
- Place the chicken in a large bowl or a large resealable plastic bag, and then pour the marinade over the chicken. Let it marinate overnight or for at least 4-6 hours.
- Once you’re ready to start cooking, preheat the oven to 400°F. While the oven preheats, place potatoes, sweet potatoes, and enough water to cover them entirely in a large saucepan. Bring to a boil and cook for about 5 minutes. We want the potatoes to be just barely tender so they don’t fall apart in the oven.
- Heat the butter in a large oven-proof roasting pan, Dutch oven, or skillet over medium-high heat as the potatoes cook. Once preheated, place the chicken, skin-side-down, in the pan and cover with the remaining marinade.
- Sear the chicken for 4-5 minutes on each side. This will help give the chicken a beautiful color.
- Turn off the heat, remove the chicken from the pan, and set aside. In the pan, toss the parboiled potatoes and halved mushrooms in the sauce until well coated.
- Nestle the chicken thighs into the vegetables and squeeze fresh lemon juice onto the chicken. Place the halved lemons in the baking dish as well.
- Roast in the oven for 25-30 minutes, or until the chicken is cooked through to 165°F and golden brown.
Protip: Let it rest!
Let the chicken rest for up to 10 minutes before serving so that the juices can settle—this will make the chicken taste tender and succulent instead of dry!
How do I know when chicken thighs are done?
Use an instant-read thermometer to ensure your chicken is thoroughly cooked. You’ll know it’s ready to take out of the oven when the thickest part of the thigh registers as 165°F—just make sure the thermometer isn’t making contact with the bone, or the reading will be inaccurate.
Why are my rosemary chicken thighs dry?
Chicken can become tough or mealy when overcooked. You’ll want to remove the pan from the oven once the internal temperature of the chicken reaches 165°F.
What other vegetables can I use?
The more veggies, the better! If you’re not a potato fan or are looking for more variety, other hearty vegetables like carrots or parsnips are great options.
What if I forgot to marinate overnight?
We’ve all been there! You go to make a recipe, only to realize you were supposed to marinate it! While it’s ideal to let this citrus chicken marinade rest overnight, or at least four hours, you can do a quick marinade of just 30 minutes. A little is better than nothing!