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- 4 bone-in, skin-on chicken thighs - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 1 tablespoon olive oil - 1 teaspoon lemon zest - Salt and pepper to taste - 1 cup chicken broth - 1 lemon, sliced - 1 cup baby potatoes, halved - Fresh rosemary sprigs for garnish The main ingredients for this dish are simple yet flavorful. The chicken thighs are the star of the show. Their skin holds in moisture and flavor. Garlic adds a punch that blends well with chicken. Fresh rosemary gives a lovely aroma and taste. You can really taste the herbs in each bite. The other ingredients help boost the flavor. Olive oil keeps the chicken moist and helps the skin crisp. Lemon zest adds a bright note that cuts through the richness. Salt and pepper are a must for seasoning. Chicken broth keeps the meat juicy while it cooks. You can add optional ingredients for more texture. Sliced lemon gives a fresh taste and looks great. Baby potatoes soak up the broth’s flavor and make a nice side. A sprig of fresh rosemary brightens up the plate before serving. These ingredients come together to create a savory delight that you will love. - Preheat the oven to 425°F (220°C). - Pat the chicken thighs dry with paper towels. This step is key. It helps the skin get crispy. - In a small bowl, combine: - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 1 tablespoon olive oil - 1 teaspoon lemon zest - Salt and pepper to taste - Mix these ingredients well. This creates a flavorful paste. - Rub the garlic-rosemary mixture all over the chicken thighs. Make sure to get under the skin. This boosts flavor. - In a large oven-safe skillet, arrange the chicken thighs skin-side up. - Add lemon slices around the chicken. If you like, scatter halved baby potatoes on top. - Pour 1 cup of chicken broth into the skillet. This keeps the chicken moist. - Roast the chicken in the oven for 35-40 minutes. Look for a golden brown color. - The chicken must reach an internal temperature of 165°F (75°C). - Once done, remove the skillet from the oven. Let the chicken rest for 5 minutes before serving. This helps the juices settle. To get crispy skin, dry the chicken thighs well. Moisture can make the skin soggy. Use paper towels to pat them dry before seasoning. Cooking at the right temperature is key. Set your oven to 425°F (220°C). This high heat helps the skin crisp up nicely. For better flavor, marinate the chicken thighs for at least 30 minutes. This allows the garlic and rosemary to soak in. You can also add other herbs, like thyme or oregano, for extra taste. Experiment with spices like paprika or crushed red pepper for a kick. Pair your rosemary garlic roasted chicken thighs with sides like roasted vegetables or a fresh salad. Creamy mashed potatoes work well too. For a beautiful presentation, garnish with fresh rosemary sprigs and lemon slices. This adds color and a hint of freshness to the dish. {{image_2}} You can change the herbs in this dish for new flavors. Thyme and oregano work well. They both add a nice touch to the chicken. Just swap in the same amount as the rosemary. This keeps the balance of flavors strong. If you want to switch things up, try grilling the chicken. Grilling gives it a smoky flavor. Just be sure to use a grill-safe pan or foil to catch the drippings. Another great option is a slow cooker. Just season the chicken as before and place it in the slow cooker. Add the broth and lemon slices. Cook on low for about 6 hours. This method makes the chicken very tender and juicy. You can also use chicken breasts instead of thighs. Breasts cook faster, so check them sooner. They should reach the same internal temperature of 165°F. Feel free to change up the veggies too. Instead of baby potatoes, you can use carrots or green beans. You can also swap chicken broth for vegetable broth for a lighter taste. This makes the dish flexible and fun to make! To keep your rosemary garlic roasted chicken thighs fresh, store them in the fridge. Place the chicken in an airtight container. This helps seal in moisture and flavor. You can also wrap the chicken tightly in plastic wrap or foil. Make sure to eat the leftovers within three to four days for the best taste. The best storage containers are glass or BPA-free plastic. They help prevent any unwanted smells in your fridge. If you have a lot of leftovers, consider using smaller containers. This way, you can grab a single serving easily. For reheating, the oven is the best method. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 15 to 20 minutes. This keeps the chicken juicy and warm. If you’re in a hurry, use the microwave. Place the chicken on a microwave-safe plate. Cover it with a damp paper towel. Heat for 1 to 2 minutes, checking to make sure it does not dry out. To freeze leftovers, let the chicken cool completely first. Then, wrap each piece tightly in plastic wrap. Place them in a freezer-safe bag or container. This method helps prevent freezer burn. You can freeze the chicken for up to three months. When you're ready to eat, thaw the chicken in the fridge overnight. For a quicker method, you can use the microwave’s defrost setting. Once thawed, reheat it in the oven or microwave as mentioned above. Enjoy your delicious meal even after freezing! Cook chicken thighs until they reach an internal temperature of 165°F (75°C). This usually takes about 35 to 40 minutes in a preheated oven at 425°F (220°C). It is important to use a meat thermometer to check. This way, you ensure they are safe to eat. The skin should be golden brown and crispy. Yes, you can use boneless chicken thighs. They cook faster, around 25 to 30 minutes. However, the flavors may differ. Bone-in thighs tend to be juicier and more flavorful due to the bone. Boneless thighs are convenient and great for quick meals. Pair the chicken with a variety of sides. Here are some ideas: - Roasted vegetables, like carrots and Brussels sprouts - Creamy mashed potatoes - A light salad with mixed greens and vinaigrette - Garlic bread for a tasty touch These sides complement the chicken's savory flavors well. Yes, you can prepare this dish in advance. Season the chicken and refrigerate for up to 24 hours. When ready, just roast it as usual. You can also cook it ahead and reheat it. To keep it fresh, store in an airtight container in the fridge. Enjoy your meal without the last-minute rush! Roasting chicken thighs with garlic and rosemary is easy and delicious. You learned about key ingredients and steps to prepare this dish. I shared tips for getting crispy skin and enhancing flavor. You can even try variations and make it your own. Store leftovers correctly and reheat with care. Enjoy this simple meal with your favorite sides. Cooking can be fun, so dive in and let these flavors shine!

Rosemary Garlic Roasted Chicken Thighs

Get ready to impress your family and friends with this delicious Rosemary Garlic Roasted Chicken Thighs recipe! Tender chicken thighs are marinated in a zesty garlic-rosemary paste and roasted to crispy perfection. With simple ingredients and easy steps, this dish is perfect for any occasion.
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Ingredients
  

4 bone-in, skin-on chicken thighs

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

1 tablespoon olive oil

1 teaspoon lemon zest

Salt and pepper to taste

1 cup chicken broth

1 lemon, sliced

1 cup baby potatoes, halved (optional)

Fresh rosemary sprigs for garnish

Instructions
 

Preheat the oven to 425°F (220°C).

    Pat the chicken thighs dry with paper towels. This will help achieve a crispier skin.

      In a small bowl, combine the minced garlic, chopped rosemary, olive oil, lemon zest, salt, and pepper. Mix well to create a paste.

        Rub the garlic-rosemary mixture all over the chicken thighs, making sure to get under the skin for maximum flavor.

          In a large oven-safe skillet or baking dish, arrange the chicken thighs skin-side up. Place sliced lemon around the chicken and scatter halved baby potatoes if using.

            Pour the chicken broth into the skillet, around the chicken thighs, to keep the meat moist during roasting.

              Roast in the preheated oven for 35-40 minutes, or until chicken is cooked through and the skin is golden brown and crispy (internal temperature should reach 165°F/75°C).

                Once done, remove the skillet from the oven, and let the chicken rest for about 5 minutes before serving.

                  Garnish with fresh rosemary sprigs for an extra pop of flavor and color before serving.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4