Introduction

Roasted chicken pieces are a simple yet flavorful dish perfect for any meal. This recipe features juicy chicken thighs seasoned with garlic and rosemary for a deliciously aromatic finish.

The image shows a black baking tray filled with eight pieces of roasted chicken thighs, each with golden-brown, crispy skin and sprinkled with herbs and spices. The chicken pieces are placed in a slightly irregular pattern, surrounded by whole garlic cloves and sprigs of fresh rosemary, adding green and white contrasts to the rich brown tones of the chicken. In the center, there is a halved bulb of garlic, roasted to a caramelized golden color. Juices and oil from cooking create a shiny, slightly oily surface around the chicken, enhancing the appetizing look. The tray sits on a white marbled textured surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 chicken thighs
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
15 cloves garlic
3 sprigs rosemary leaves

Instructions

Step 1: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels to help the skin crisp up.
Step 2: In a large bowl, combine salt, black pepper, and olive oil. Add the chicken thighs and toss to coat evenly.
Step 3: Arrange the chicken thighs on a roasting pan or baking sheet skin-side up. Scatter the garlic cloves and rosemary leaves around the chicken.
Step 4: Roast in the preheated oven for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
Step 5: Remove from the oven and let rest for 5 minutes before serving to lock in the juices.

Tips & Variations

For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking, watching carefully to prevent burning.
Swap rosemary with thyme or oregano for a different herbal note.
Marinate the chicken in olive oil, garlic, and herbs for a few hours before roasting for deeper flavor.

Storage

Store leftover roasted chicken pieces in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain moisture and crispness.

How to Serve

A black square pan holds eight golden-brown roasted chicken thighs arranged in two columns and four rows, each piece showing crispy, textured skin with specks of herbs. Scattered between the chicken pieces are whole garlic cloves, some slightly browned, and a whole bulb of garlic with its top cut off, revealing exposed cloves. Bright green sprigs of fresh rosemary are placed evenly around and on top of the chicken, adding a pop of color. The pan surface is covered in shiny roasted juices that reflect light, enhancing the rich, cooked textures of the meat and garlic. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other chicken parts for this recipe?

Yes, this recipe works well with bone-in chicken breasts or drumsticks. Adjust the cooking time accordingly to ensure the meat is fully cooked.

Do I need to peel the garlic before roasting?

No, you can roast the garlic cloves whole with the skin on. The roasting process softens them, making them sweet and easy to squeeze out of the skin.

Juicy Roasted Chicken Thighs with Garlic and Rosemary Recipe

Print Recipe

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4.4 from 128 reviews

This Roasted Chicken Pieces recipe features juicy chicken thighs seasoned with a simple blend of salt, black pepper, and olive oil, roasted alongside fragrant garlic cloves and fresh rosemary for a savory and aromatic meal. Perfectly crispy on the outside and tender inside, this dish is easy to prepare and ideal for a comforting dinner.

Author: Zane
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 4 to 6 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

Chicken Thighs

8 chicken thighs

Seasoning

2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil

Additional Ingredients

15 cloves garlic
3 sprigs rosemary leaves

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken pieces evenly.
Prepare the Chicken: Pat the chicken thighs dry with paper towels to ensure crisp skin. Season them evenly on all sides with salt and black pepper.
Season with Olive Oil: Drizzle the 2 tablespoons of olive oil over the chicken thighs and rub it in to coat them completely, which helps in browning and adds flavor.
Arrange in Baking Dish: Place the seasoned chicken thighs in a single layer in a baking dish or ovenproof skillet. Scatter the garlic cloves and rosemary leaves evenly over and around the chicken pieces.
Roast the Chicken: Roast the chicken in the preheated oven for about 35-45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crisp.
Rest the Chicken: Remove the chicken from the oven and let it rest for 5-10 minutes to allow the juices to redistribute for moist and flavorful meat.
Serve: Serve the roasted chicken thighs warm with the roasted garlic and rosemary as garnish or part of the dish for added flavor.

Notes

For extra crispy skin, you can broil the chicken for the last 2-3 minutes but watch closely to avoid burning.
Use a meat thermometer to ensure the chicken is cooked safely to an internal temperature of 165°F.
Fresh rosemary can be substituted with dried rosemary if needed, using about 1 teaspoon.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Roasted garlic becomes sweet and mellow; it can be spread on bread or mixed into sauces for extra flavor.

Keywords: Roasted chicken, chicken thighs, garlic, rosemary, dinner recipe, easy roasted chicken