Go Back

Roasted Garlic & Rosemary Chicken Thighs

Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 6 bone-in, skin-on chicken thighs about 2 lb / 900 g
  • 2 tbsp olive oil 30 mL
  • 6 cloves garlic, minced or thinly sliced
  • 2 tbsp fresh rosemary, finely chopped 10 g
  • 1 tsp sea salt or to taste
  • ½ tsp black pepper
  • Zest and juice of 1 lemon
  • Optional: 1 tbsp honey or maple syrup for a glazed finish 15 mL

Instructions
 

Prepare

  • Pat chicken thighs dry with paper towels — this helps the skin crisp.
  • In a mixing bowl, whisk together olive oil, garlic, rosemary, lemon zest, lemon juice, salt, and pepper.
  • Rub this mixture generously over the chicken, making sure to get under the skin where possible.
  • Cover and marinate 30 minutes (or up to 4 hours in the refrigerator).

Cook

  • Preheat oven to 425°F (220°C) .
  • Arrange chicken in a cast iron skillet or baking dish, skin-side up.
  • Roast for 35–40 minutes , until golden and the internal temperature reaches 165°F (74°C) .
  • For an extra golden finish, broil the top for 2–3 minutes.

Finish

  • Optional: Drizzle with a touch of honey or maple syrup before serving for a glossy, slightly sweet glaze.
  • Spoon pan juices over the chicken to serve.