These rosemary chicken thighs are so juicy and tender! Sweet rosemary and savory garlic come together to make the most flavorful chicken dinner out there.
Servings : 4
Prep Time 5 minutesmins
Cook Time 30 minutesmins
Total Time 35 minutesmins
Ingredients
6skinless bone-in chicken thighs
salt and fresh ground pepper, to taste
4tablespoonsolive oil
3tablespoonsminced fresh rosemary
4garlic cloves, minced
1cupgrape tomatoes, halved
Instructions
Season chicken thighs with salt and pepper on all sides; set aside.
Heat olive oil in a large and heavy nonstick skillet or a cast iron skillet over medium-high heat.
Add the rosemary and the garlic to the hot oil; cook for 1 minute or until fragrant.
Add the chicken thighs and cook uncovered for about 15 minutes. Use a splatter screen if you have one.
*Turn them over and continue to cook for 10 to 15 minutes, or until internal temperature reaches 165 degrees Fahrenheit.
Stir in the halved tomatoes 5 minutes before chicken is finished cooking.
Remove skillet from heat when chicken is done.
Let rest 5 minutes.
Serve with rice or pasta, and/or salad.
Notes
Serves 4-6.
To store. Keep your chicken thighs in an airtight container in the fridge for 2-3 days.
To reheat. Simply use the microwave, or preheat the oven to about 350 degrees Fahrenheit and heat the chicken until warmed through.
To freeze. This rosemary chicken can be frozen in an airtight container for up to 3 months. Make sure to thaw it overnight in the fridge before reheating.
*If the chicken is sticking to the pan, it is because it hasn't finished cooking on that side; give it a minute and try again.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.