Wednesday, January 4, 2012

// roasted rosemary/thyme chicken thighs //

If you want something fancy but don't have a lot of time to prep, this is one easy recipe. Just make sure you have 45 minutes to an hour to roast the chicken thighs. I basically winged this one because we had a lot of leftover fresh rosemary and thyme (not like the "Scarborough Fair" song). The key is to roast it at least for 45 minutes, but if you can leave it in a little longer...I like mine extra crispy!

  • chicken thighs (I used 6)
  • fresh rosemary(about 2 long sprigs) - take off stem and chop up
  • fresh thyme - I just left on the stem and placed one stem on top of each thigh
  • Kosher salt
  • ground pepper
  • olive oil (about 1-2 tbs)
  • one garlic clove for each thigh
  1.  Pre-heat oven to 425 degrees
  2. Rinse and dry thighs. Place in baking pan
  3. Drizzle olive oil over chicken thighs
  4. Salt & pepper evenly
  5. Sprinkle rosemary evenly
  6. peel garlic clove and stuff into chicken (or place underneath)
  7. bake for 45 minutes to 1 hour

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