Rosemary and Garlic Chicken Thighs Recipe

Name: Rosemary and Garlic Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Bone-In, Skin-On Chicken Thighs; 1 pound Red New Potatoes, Cut Into 1 1/2-inch Pieces; 1 pound Baby Carrots; Extra Virgin Olive Oil; Kosher Salt And Pepper To Taste; 2 Tablespoons Chopped Fresh Rosemary; 1 Tablespoon Dry English Mustard Powder; 2 teaspoons Paprika; 2 teaspoons Granulated Garlic; 2 teaspoons Granulated Onion; 2 teaspoons Dried Thyme; 2 teaspoons Dried Ground Sage; 1 teaspoon Kosher Salt; 1/2 teaspoons Ground Black Pepper; 6 Tablespoons Extra Virgin Olive Oil; 3 Tablespoons Freshly Squeezed Lemon Juice

Servings: persons

6 whole Bone-In, Skin-On Chicken Thighs
1 pound Red New Potatoes, Cut Into 1 1/2-inch Pieces
1 pound Baby Carrots
Extra Virgin Olive Oil
Kosher Salt And Pepper To Taste
2 Tablespoons Chopped Fresh Rosemary
1 Tablespoon Dry English Mustard Powder
2 teaspoons Paprika
2 teaspoons Granulated Garlic
2 teaspoons Granulated Onion
2 teaspoons Dried Thyme
2 teaspoons Dried Ground Sage
1 teaspoon Kosher Salt
1/2 teaspoons Ground Black Pepper
6 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Freshly Squeezed Lemon Juice

1
Prep potatoes and carrots by drizzling with extra virgin olive oil and sprinkling with kosher salt and pepper to taste; toss well to coat.
2
Sprinkle both sides of chicken lightly with kosher salt and pepper; set aside while you make the rub.
3
Prepare the rub by whisking ingredients together.
4
Slather marinade all over chicken thighs and place in a large zip-top bag; chill for at least 4 hours (or overnight).
5
One hour before roasting, remove chicken from refrigerator and allow it to come to room temperature.
6
Thirty minutes before roasting, preheat oven to 425 degrees F and arrange chicken in large roasting pan (getting as much of the rub in the pan with the chicken); place the potatoes and carrots around the chicken pieces.
7
Roast on the center rack in the oven, uncovered, for 1 hour.
8
Allow chicken to rest for 5 minutes, then drizzle pan juices over chicken before serving.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 whole Bone-In, Skin-On Chicken Thighs, 1 pound Red New Potatoes, Cut Into 1 1/2-inch Pieces, 1 pound Baby Carrots, Extra Virgin Olive Oil, and more.

Yes, Rosemary and Garlic Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary and Garlic Chicken Thighs

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