This flavorful chicken recipe is so easy to make you can make it more than once during a hectic work week and it will consistently turn out just right – crispy on the outside and juicy on the inside!
All you need is a large skillet, olive oil, some rosemary sprigs, garlic and red onions.
The combination of fresh rosemary, garlic and onions create a mouth watering aroma. Rosemary has a strong scent when you cook with it and I find that it’s this quality that complements the chicken so well. While rosemary does it job very well in creating a wonderful aroma for the chicken, but the herb itself may not be so tasty to many of us. Don’t be surprised if cooked rosemary will taste bitter – just remove the sprigs after the chicken is fully cooked if you’re not a fan of a bitter taste.
This chicken will have a wonderfully crispy skin! Every single time. The key to the crispiness of this chicken is to cook it first on medium high heat on stove top to render out the fat and make the skin crisp. I also rotate the pan several times during this stage to evenly distribute heat and rearrange chicken thighs at least once.
Once the chicken is browned in the skillet, I add rosemary sprigs, onions and garlic, put the skillet in the oven, set my timer for 25 minutes and that’s it as far as preparation goes! Only 15 minutes of prep time and the perfect chicken is in the oven.
There is no need to use a thermometer to check the chicken for readiness in this recipe – I’ve tested this recipe many times and 25 minutes in the oven proves to be the optimal time for perfectly cooked juicy chicken thighs: not even slightly overcooked or undercooked.
What a great way to turn a boring chicken in your fridge into a fancy week night dinner!
- 2 tbsp olive oil
- 4 chicken thighs
- 4 small red onions quartered
- 12 garlic cloves whole
- Fresh rosemary
- Salt and pepper to taste
- Preheat oven to 425°F.
- Preheat large skillet on medium high heat. Generously season both sides of chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil over medium high heat until hot. Add chicken to the skillet and cook skin side down for 5 minutes until browned. Flip chicken and cook the other side for 4 more minutes. Remove from heat.
- Add whole garlic cloves and quartered red onions to the skillet with chicken. Put fresh rosemary sprigs under the chicken thighs and around them.
- Place skillet with the chicken into the oven and bake for 25 minutes at 425 F, uncovered.