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Roasted Chicken Thighs


Roasted Chicken Thighs

Roasted Chicken Thighs

Diana Rattray

 Chicken thighs are not only full of flavor, they're easy on the budget, especially if you choose bone-in thighs. A simple combination of garlic, olive oil, seasonings, and rosemary bring out the flavor in the roasted chicken.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: Makes 4 Servings


  • 6 to 8 chicken thighs on the bone, with skin
  • 3 cloves garlic, pressed
  • 1/4 teaspoon kosher salt
  • 1 teaspoon chopped fresh rosemary or thyme
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • rosemary sprigs or thyme sprigs


 Heat the oven to 450° F.  If using an iron skillet, put it in the oven to preheat. If using a baking pan, line with foil, lightly grease the foil and set aside.

Combine the pressed garlic with the salt, chopped rosemary or thyme, pepper, and olive oil. 

Toss the chicken thighs all over with seasoned oil mixture.

Carefully remove the hot skillet from the oven to a rack and arrange the coated chicken thighs in the skillet with a few rosemary or thyme sprigs. 

Return the skillet to the oven and roast for about 35 to 40 minutes, or until golden brown and cooked through. *

*According to USDA, chicken must be cooked to at least 165° F. Check the chicken with a food thermometer in the meatiest part of a thigh. 

Serves 6 to 8.

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