Duke’s Rosemary Roasted Chicken

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  • Cook time icon 15 minutes (active) plus 1-12 hours (marinating) Prep | 30 minutes Cooking
rosemary roasted chicken


  • 1 lb. chicken thighs
  • ½ cup Duke's Mayonnaise
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 Tbsp. fresh rosemary, chopped
  • Salt and black pepper to taste
  • 1 tsp. thyme leaves
  • 1 tsp. garlic powder


In a bowl, whisk together the mayonnaise, olive oil, lemon juice, rosemary, salt, pepper, thyme, and garlic powder. Marinate the chicken in the mixture for at least 1 hour, up to overnight in the refrigerator. Preheat the oven to 375°F. Place the chicken in a greased roasting pan and roast for 30 minutes, or until the chicken is cooked through.

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