Wednesday, April 25, 2012

Roasted Rosemary Garlic Chicken


8 chicken thighs (bone and skin on) 
10 peeled garlic cloves 
1 large white onion, slice 
2 tablespoons fresh rosemary, chopped 
Extra Virgin Olive Oil
Sea Salt and black pepper

Drizzle extra virgin olive oil generously over the chicken (both sides).Arrange chicken thighs skin side up on a large baking sheet. Season well with sea salt and black pepper. Scatter garlic, rosemary and onion over the top.

Preheat oven to 300 F

Bake for two hours. Use a brush to baste the chicken with the pan drippings and turn them over occasionally during cooking. The chicken should be moist and very tender.


11 comments:

Bia Rich said...

This chicken looks amazing Mia! When i make a similar recipe, it never looks this good!!!!Must try yours!<3

Anonymous said...

Hi... do I need to turn the chicken?
Looks awesome!!!

sandradeen said...
This comment has been removed by a blog administrator.
JulieMay said...

Tried it tonight. I was so excited because the smells coming from the oven were amazing. Wish I had pulled it out sooner though. One of the last times I went to flip the chicken it looked great! I let it cook about another 20 minutes and when I pulled it out it was very dry and the skin was all burnt. I ended up eating popcorn for dinner. I would love to try again with different cook length but we'll see if I get around to it.

Mia said...

Thank you Julie.

Robin Reul said...

Made this on Monday. Absolutely delish and was a hit even with my completely picky eater who actually uttered the words "Delicious." The only thing I did differently is I cooked it at 350 degrees for about an hour and 45 minutes, and I checked it for brownness about every 10-15 minutes after the hour and fifteen minute mark and would brush with the pan juices each time I checked. Served with broccoli sauteed with fresh garlic, olive oil, butter, salt and pepper, which complemented it nicely. Can't attest to it's deliciousness as leftovers because there were none! Thanks for the great recipe! This will now be in my permanent dinner rotation!

Mia said...

so glad!

Pat said...

Can't wait to prepare this recipe for my husband and my Mom. I will be using Reul's recipe for the broccoli as well. These two recipes will be keepers in our recipe box.
Thanks so very much.

Mia said...

thank you!

moneysaver said...

Two hours seems a bit long for roasting just thighs. I'm sure they're even better in an hour or so.

Mia said...

Moneysaver - The cooking temperature is very low. After two hours, the chicken is crispy on the outside, falling off the bone and tender.

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