If you’re looking for a simple, flavorful, and incredibly satisfying meal, these Rosemary Chicken Thighs are exactly what you need. They’re quick to prepare, bake up juicy and tender, and will make your kitchen smell amazing.
Key Ingredients & Substitutions:
- Chicken Thighs: Bone-in, skin-on thighs are best for flavor and moisture, but boneless, skinless can work too (adjust cooking time).
- Fresh Rosemary: Essential for the signature flavor. Dried rosemary can be used in a pinch, but fresh is highly recommended.
- Garlic: Fresh garlic cloves add the best aroma and taste. Garlic powder can be a substitute, but use less.
- Olive Oil: A good quality extra virgin olive oil helps tenderize and brown the chicken.
- Lemon: Adds a bright, fresh counterpoint to the rich chicken and rosemary.
- Salt & Pepper: Basic seasonings are crucial for bringing out the flavors.
Ingredients:
- 4-6 bone-in, skin-on chicken thighs (about 2-2.5 lbs)
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary, leaves removed and roughly chopped
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lemon, thinly sliced (optional, for baking)
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Servings: 4
- Tools Needed: Baking dish (9×13 inch or similar), small bowl, cutting board, sharp knife.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper for easy cleanup. This prevents the chicken from sticking and ensures even cooking.
2. Make the Rosemary Garlic Mixture
In a small bowl, combine the olive oil, chopped fresh rosemary, minced garlic, salt, and black pepper. Stir well until all ingredients are mixed. This fragrant blend will be the base of your rosemary chicken thighs.
3. Season the Chicken Thighs
Pat the chicken thighs dry with paper towels. This helps the skin crisp up nicely. Place the chicken in the prepared baking dish and rub the rosemary garlic mixture all over each chicken thigh, ensuring they are well coated.
4. Arrange and Bake
Arrange the seasoned chicken thighs in a single layer in your baking dish, skin-side up. If using, place a few thin lemon slices around and on top of the chicken. Bake for 25-30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) and the skin is golden and crispy.
5. Rest Before Serving
Once the rosemary chicken thighs are cooked through, remove them from the oven. Let them rest in the baking dish for 5 minutes before serving. This allows the juices to redistribute, ensuring juicy and flavorful chicken.
Storage Instructions:
Store any leftover rosemary chicken thighs in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave them, but the skin may not be as crispy.
Frequently Asked Questions (FAQ):
Q: Can I use boneless, skinless chicken thighs instead?
A: Yes, you can, but reduce the cooking time to about 20-25 minutes. Bone-in, skin-on thighs usually offer more flavor and juiciness.
Q: Is fresh rosemary essential, or can I use dried?
A: Fresh rosemary is highly recommended for the best flavor. If using dried, use about 1 teaspoon as it’s more potent.
Q: How do I know when the chicken thighs are cooked?
A: The safest way is to use a meat thermometer. Insert it into the thickest part of the chicken, avoiding the bone. It should read 165°F (74°C).
Q: Can I add vegetables to the baking dish?
A: Absolutely! Potatoes, carrots, or broccoli florets tossed with a little olive oil, salt, and pepper can roast alongside the rosemary chicken thighs. Add them at the beginning or halfway through depending on how tender you like them.
Q: What can I serve with rosemary chicken thighs?
A: They pair well with roasted vegetables, mashed potatoes, rice, a simple green salad, or quinoa.
Q: My chicken skin isn’t crispy. What went wrong?
A: Ensure you pat the chicken dry before seasoning. Also, make sure your oven is fully preheated and avoid overcrowding the pan, as this can steam the chicken instead of crisping it.