If I had to have a favorite herb, I think it would be rosemary. It is hard to pick between rosemary, basil, and cilantro, but I think rosemary wins. It just smells so darn good! Plus you can put it in so many things for a quick burst of flavor. Rosemary Focaccia is my all-time favorite bread. Roasted potatoes with fresh rosemary, is one of my favorite side dishes. Have you ever tried rosemary on pork chops before? So good!
Have you cooked much with chicken thighs? I am seeing more and more recipes that use them, like Christina’s Lemon Rosemary Chicken Recipe, so I am experimenting with them as well. I have always used boneless, skinless chicken breasts in the past. But the thighs are so moist, and much more forgiving if you over cook them. Plus, they are usually much cheaper. A few weeks ago I made spiced chicken thighs, and haven’t stopped using chicken thighs since!
I marinated my chicken in the rosemary and garlic for about 90 minutes. This could easily be something you put together in the morning, and let sit in the fridge while you are at work all day. Then when you come home, all you have to do is pop it under the broiler for 20 minutes. I served with a side of garlicky rice and fruit. Even my 8 year old, who was not happy when I told him we were having chicken for dinner, ate this quickly!
Don’t forget the biscuits! We think Stephie’s Red Lobster Biscuit Recipe would be an excellent accompaniment to Erin’s Rosemary Garlic Chicken.
Rosemary Garlic Chicken Thighs Recipe
- 8 Boneless Skinless Chicken Thighs
- 0.33 Olive Oil
- 2 Garlic large, grated
- 1 Fresh Rosemary chopped
- 1 Salt
- 1 Black Pepper
- Combine olive oil, garlic, rosemary, salt and pepper in a large re-sealable bag. Add chicken, and squish around until everything is well coated.
- Let sit in the fridge for 90 minutes, or overnight.
- Preheat broiler. Line a jelly roll pan with foil.
- Remove chicken thighs from the marinade, and place on prepared pan.