Rosemary Garlic Chicken Thighs

Rosemary Garlic Chicken Thighs recipe is a super easy dish to make, especially if you are hosting for a crowd. It takes only a few simple ingredients and some patience. Pair it with some roasted veggies and a light salad and you will impress your guests, or even just yourself and your family.

By Rose Huxford

Looking for a quick meal to make? Well, then look no further. My Rosemary Garlic Chicken Thighs recipe is made with just a handful of ingredients that you probably already have in your kitchen and takes about 1 hour to cook. This is perfect for hosting, as you can add as many chicken thighs as you need to and prep it hours before guests arrive!

By Rose Huxford

Rosemary Garlic Chicken Thighs

Pre-heat oven: 425 degrees F

Prep-time: 5-10 minutes (depending on how many you are going to cook)

Bake-time: 45 mins-1 hour (or longer, depending on how many you are cooking)

Rest-time: 15-20 minutes

Ingredients

• 4 chicken thighs (or more)

• 2 tbsp olive oil, plus more for the bottom of the dish

• 3 tsp salt

• 3 tsp ground black pepper

• 3 tsp ground garlic powder

• half of a whole clove of garlic, with skin on

• 2 tbsp melted unsalted butter

• 5-6 rosemary twigs, rinsed and dried

Directions

1. Pre-heat your oven to 425 degrees F.

2. Drizzle some olive oil in a deep baking dish (about 9"x13"), and set aside.

3. Pat dry both sides of the chicken thighs. This helps absorb the seasonings.

4. Then, in a small dish combine your salt, pepper, and garlic powder. With clean hands, rub both sides of each chicken thigh until well seasoned.

5. Place the chicken thighs in the dish and then use a pastry brush to brush on the melted butter. You only need to do the top of the chicken thighs, as this will help create a nice flavorful and crispy texture.

6. Then, add the half garlic in the center of your chicken thighs. Next, add a light drizzle of olive oil over everything.

7. Lastly, place the rosemary twigs on top of the chicken thighs. Cover, with foil and cook in the oven for about 45minutes.

8. Check half way through and rotate the dish. At this point, you can use a spoon to spread over the juices from the chicken. This will enhance the flavors and keep the chicken moist.

9. For the last 15 minutes before the chicken is done, uncover and allow to really crisp up.

10. Once the chicken is done, keep it covered and let it rest for about 15-20 minutes. This is the perfect time for the juices from the chicken to re-absorb, creating a tender and juicy chicken.

11. STORAGE: Let the chicken cool before storing it in the refrigerator. The chicken is good for up to 5 days and makes for an excellent chicken salad.

By Rose Huxford