Home > Rosemary Chicken
By Tara Blake, Marketing Communications Officer


  • 4-6 bone-in chicken thighs, approx. 2 lb. (any cut)
  • 1 tbsp. salt
  • 2 tsp. ground black pepper
  • 4 cloves garlic, minced
  • 2 lemons, zested
  • 3 tbsp. lemon juice
  • ½ cup olive oil (or substitute alternate oil)
  • 2 tbsp. fresh rosemary, finely chopped (or 1 tbsp. if using dried rosemary)



  1. Preheat the oven to 400 degrees; place all ingredients into a small bowl and mix until combined
  2. Place chicken in separate bowl or zip-lock bag and poor in marinade; toss the chicken in the marinade and let sit at least one hour or up to overnight
  3. After chicken has been marinated, place on a baking sheet, in a single layer with skin side up; Roast for 30 minutes 


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