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Backyard Garden to Table: Oven Roasted Rosemary Chicken

Chicken is a staple in our home as it is in many of yours.  We eat it at least once a week, and over time finding new ways to make it interesting can become a struggle.  Until I came up with this recipe, my go to way to prepare chicken was to make curry.  Everyone in my home loves curry chicken but even a fav can get a little old after a while.

When we purchased our home, the previous owner told us all about her garden during closing.  She loved this garden and was all to happy to pass it on to us.  Now I’ll admit, there are quite a few flowers and bushes that I simply don’t like as they are just not my yard style.  Is “yard style” even a thing?  Anyhow, one day we’ll get around to revamping the garden and yard but for now exploring it all and finding ways to use what we have has been tons of fun.  In addition to blueberries, raspberries, garlic, onions, tomatoes, mint, and sage we have rosemary.  Lots of it!


Once we discovered the rosemary the first thing that came to mind was rosemary chicken. I first fell in love with it while I was a teen attending military school.  The chef in the mess hall loved to prepare it and I enjoyed it every time.

Sending the children out to the garden to grab the rosemary is tons of fun for them.  They love to assist with our meals, and it helps them to identity with the cycle of how food arrives to our final destination, the table.

So here we go.  My family’s new favorite way to eat chicken, Oven Roasted Rosemary Chicken.

This is a pretty simple recipe and doesn’t take long to prep for the oven.  Now remember, I am cooking for a family of seven.  If your family is smaller use less chicken.


4 lbs of skin-on/bone-in chicken thighs

3 Tbsps extra virgin olive oil

2 tsps kosher salt

1 1/2 tsps dried oregano

1 tsp ground cumin

1 tsp smoked sweet paprika

1 long sprig of fresh rosemary or 3 short sprigs

1 tsp garlic powder

1/4 tsp sage powder

fresh ground black pepper to taste


Preheat your oven to 350F.  In a large mixing bowl place your washed chicken thighs and coat with olive oil.  Rub all of the skin thoroughly.


Wash the rosemary and pull it from the stem.  Mix the rosemary and all of the other ingredients together in a separate bowl and add to the chicken.


Massage the dry rub and rosemary into the chicken making sure to coat the underside of the skin.  Arrange the chicken on a baking sheet fitted with a cooling rack.  This is key!  Placing the chicken on the cooling rack while baking is what gives it the signature crispy skin.

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Place into your oven on the middle rack and bake for 40-45 minutes or until the skin is golden brown and crispy.


Serve with rice and your favorite veggie and dinner is done!  We had ours with jasmine rice and steamed broccoli.  Amazing!


Give this recipe a whirl and let me know what you think.  If you want to start an easy herb garden to include this wonderfully fragrant and taste bud teasing rosemary, check out this great post from





The life and times of one Black mama who conquered the world through adoption. This is my story.

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