By Grocery List Plus Editorial Staff | Published on June 11, 2026

Serves 6
225 cal · 50 min
Lemon Rosemary Baked Chicken
Recipe GLPR128be187c54948
Succulent chicken legs and thighs baked with a bright lemon-rosemary marinade made from fresh herbs, tangy lemon juice, and stone-ground mustard. Simple yet flavorful, this one-dish meal delivers tender, juicy chicken infused with Mediterranean flavors.
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Ingredients
1 lb chicken legs
1 lb chicken thighs
3 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh rosemary
Salt and black pepper to taste
1 tablespoon stone-ground mustard
Directions
Preheat your oven to 350°F.
In a small bowl, whisk together the stone-ground mustard, lemon juice, olive oil, chopped rosemary, and a pinch of salt and black pepper until well combined.
Arrange the chicken legs and thighs in a 13-by-9-inch baking dish.
Pour the lemon-rosemary mixture evenly over the chicken pieces and toss gently to coat all sides thoroughly.
Bake uncovered for 45 minutes, or until a meat thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F.
Remove from the oven and let rest for 5 minutes before serving.
Comments
This recipe hits the availability and cost sweet spot for Charlotte families: all seven ingredients—two chicken pieces, lemon, olive oil, fresh rosemary, salt, and mustard—live in every major chain and cost under $2 per serving for a proper portion. The 50-minute time is honest for baking, though you need ten minutes up front to prep the chicken and make the paste, so don't expect to eat in 50 minutes flat from a cold start. It's fuss-free weeknight food that reheats well and works for families, but the spareness of the ingredient list—no aromatics, no vegetables—makes it reliable rather than memorable, and it misses a chance to build deeper flavor that doesn't cost more.
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