Why You’ll Love These Baked Rosemary Chicken Thighs

Get ready to add a new star to your recipe rotation! These **Baked Rosemary Chicken Thighs** aren’t just another dinner idea; they’re a revelation. Here are four irresistible reasons why this dish will become your new favorite:

Effortlessly Easy: Life’s busy, and your dinner shouldn’t add to the chaos. With minimal prep and the oven doing most of the work, these **Baked Rosemary Chicken Thighs** are perfect for those nights when you crave gourmet flavor without the fuss. Just season, bake, and sauce – it’s that simple!
Flavor Explosion: Prepare your taste buds for a symphony of fresh, aromatic rosemary and pungent garlic, perfectly infused into tender, juicy chicken thighs. Each bite is a warm, comforting hug that will transport you straight to a Mediterranean hillside.

Healthy & Wholesome: Looking for a meal that’s delicious and good for you? These **Baked Rosemary Chicken Thighs** deliver! Lean protein, minimal carbs, and a light, flavorful sauce make this a fantastic choice for a healthy lifestyle, including low-carb diets.
Versatile & Crowd-Pleasing: Whether you’re planning a cozy family dinner or entertaining guests, this recipe is a winner. It pairs beautifully with a variety of sides and is guaranteed to impress with its elegant simplicity and incredible taste.

Tired of bland, uninspired weeknight dinners? Do you dream of a meal that’s bursting with fresh flavor, unbelievably easy to make, and healthy to boot? Well, pinch yourself, because your culinary dreams are about to come true! Say hello to the show-stopping, yet ridiculously simple, **Baked Rosemary Chicken Thighs**.

Imagine succulent, boneless, skinless chicken thighs, infused with fragrant rosemary and robust garlic, baked to golden perfection. Then, picture a light, savory sauce, lovingly crafted from the chicken’s own delicious cooking liquid, drizzled over every tender piece. This isn’t just chicken; it’s an experience. It’s comfort food elevated, healthy eating made exciting, and your new go-to recipe for any occasion. Get ready to fall in love with the magic of these **Baked Rosemary Chicken Thighs**!

Gather Your Ingredients

Before we dive into the deliciousness, let’s make sure you have everything you need for these incredible **Baked Rosemary Chicken Thighs**. Here’s your simple shopping list:

🍗 5 lbs boneless, skinless chicken thighs
🧄 6 cloves garlic, halved
🌿 2 sprigs fresh rosemary (plus 1 more for the sauce)
🫒 2 tablespoons olive oil
🧂 1 teaspoon salt (for the chicken)
🥣 3 cups cooking liquid from the chicken (or use low-sodium chicken broth if needed)

✨ 1 teaspoon xanthan gum (for thickening the sauce)
🧂 1/2 teaspoon salt (for the sauce)
🌶️ 1/8 teaspoon black pepper (for the sauce)

Step-by-Step Directions to Perfect Baked Rosemary Chicken Thighs

Ready to create some magic in your kitchen? Follow these easy steps to prepare your amazing **Baked Rosemary Chicken Thighs**:

Oven Warm-Up: First things first, get your oven ready! Preheat it to a friendly 350°F (175°C). This ensures your chicken starts baking in a consistently hot environment for perfect results.
Season Your Stars: Grab a large casserole dish – big enough to comfortably fit all those juicy chicken thighs. Lay your boneless, skinless chicken thighs in the dish. Now, it’s time for the aromatics! Scatter the halved garlic cloves and the first 2 sprigs of fresh rosemary generously around and on top of the chicken. Drizzle everything with the 2 tablespoons of olive oil, making sure each thigh gets a nice coating, then sprinkle evenly with 1 teaspoon of salt. A gentle massage wouldn’t hurt to ensure everything is well distributed!

Bake to Golden Perfection: Carefully slide your seasoned chicken dish into your preheated oven. Let the flavors meld and the chicken bake for approximately 35-45 minutes. The key to truly juicy, tender chicken is not to overcook it! Use a reliable meat thermometer inserted into the thickest part of a thigh. You’re looking for a perfect internal temperature of 160°F (71°C). Don’t worry, it will continue to cook slightly after removal, reaching the safe 165°F.
Whip Up the Healthy Sauce: Once your chicken is out of the oven, it’s time to craft that incredible sauce. Carefully pour all the delicious cooking liquid that has accumulated in the casserole dish into a small saucepan. You can now discard the baked rosemary sprigs from this liquid if you prefer a smoother sauce, or leave them for extra rustic charm. Add the remaining 1/2 teaspoon salt, 1/8 teaspoon pepper, and the final fresh rosemary sprig to the saucepan. This fresh sprig will infuse beautiful new notes into your sauce!
Thicken & Serve: Now for the thickening magic! Sprinkle the xanthan gum evenly over the liquid in the saucepan. Place the saucepan over medium heat and whisk continuously. Keep whisking gently as the sauce heats and begins to thicken to your desired consistency. Xanthan gum works quickly, so keep an eye on it! Taste your wonderful creation and adjust with extra salt and pepper if you think it needs a little more zing. Before serving, remember to remove the fresh rosemary sprig. Drizzle this light, incredibly flavorful sauce generously over your magnificent **Baked Rosemary Chicken Thighs** and prepare for a healthy, comforting, and utterly delicious meal!

Serving Suggestions and Presentation Ideas

Your **Baked Rosemary Chicken Thighs** are a star on their own, but pairing them with the right accompaniments can elevate your meal to a truly unforgettable experience. Here are some delightful ways to present and serve your delicious creation:

Classic Comfort: Serve alongside creamy mashed potatoes (or mashed cauliflower for a low-carb option) and a vibrant green vegetable like steamed asparagus or green beans. The rich sauce will be heavenly mixed with the potatoes.
Roasted Vegetable Medley: Roast some potatoes, carrots, bell peppers, or zucchini in a separate dish while your chicken bakes. Their earthy sweetness perfectly complements the savory chicken and rosemary.

Light & Fresh: For a lighter meal, plate your chicken with a simple side salad tossed with a vinaigrette dressing. The crispness of the salad provides a lovely contrast to the tender chicken.
Grain Goodness: Pair with fluffy quinoa, brown rice, or even a wild rice pilaf. These provide a wholesome base to soak up all that wonderful rosemary-infused sauce.
Crusty Bread Lover: Don’t forget a side of warm, crusty bread! It’s perfect for mopping up every last drop of that incredible sauce.

Garnish for Glamour: For an elegant touch, garnish your plates with a fresh sprig of rosemary and a lemon wedge. A squeeze of fresh lemon juice over the chicken just before serving can brighten all the flavors.

However you choose to serve them, these **Baked Rosemary Chicken Thighs** are sure to be a hit!

Storage and Shelf Life

Have leftovers of your delicious **Baked Rosemary Chicken Thighs**? Lucky you! Here’s how to store them to enjoy later:

Refrigeration: Allow the cooked chicken and any leftover sauce to cool completely to room temperature. Transfer them to an airtight container. Stored in the refrigerator, your **Baked Rosemary Chicken Thighs** will stay fresh and delicious for 3-4 days.
Freezing: If you want to keep them longer, these chicken thighs freeze beautifully. Once cooled, place the chicken thighs and sauce in a freezer-safe bag or airtight container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, place the chicken and sauce in an oven-safe dish, cover loosely with foil, and warm in a preheated oven at 300°F (150°C) until heated through (about 15-20 minutes). You can also microwave individual portions until hot. Adding a splash of chicken broth or water can help keep the chicken moist if reheating in the microwave.

Frequently Asked Questions About Baked Rosemary Chicken Thighs

Can I use bone-in, skin-on chicken thighs?
Yes, absolutely! Bone-in, skin-on thighs will be even more flavorful and juicy. You might need to increase the baking time by 10-15 minutes, ensuring the internal temperature reaches 160°F (71°C). The skin will also get delightfully crispy!
What if I don’t have fresh rosemary?
While fresh rosemary offers the best flavor, you can substitute dried rosemary. Use about 1 teaspoon of dried rosemary for every fresh sprig (so, 2-3 teaspoons total for the chicken and sauce). Remember dried herbs are more potent, so use sparingly.
Can I substitute xanthan gum?
Yes. If you prefer, you can use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the sauce. Whisk it into the simmering liquid and cook until thickened. For a gluten-free alternative, you can also use arrowroot powder.

What temperature should chicken be cooked to for safety?
According to food safety guidelines, chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). We recommend baking until 160°F (71°C) because the chicken will continue to cook a few degrees as it rests after being removed from the oven, ensuring a perfectly juicy result.
How can I make these Baked Rosemary Chicken Thighs spicier?
For a little kick, add a pinch of red pepper flakes to the chicken along with the salt, or to the sauce while it’s simmering. You could also add a dash of hot sauce to the individual servings.
Can I prepare this recipe ahead of time?
You can definitely prep some components in advance! You can season the chicken with garlic, rosemary, olive oil, and salt, and let it marinate in the fridge for a few hours or even overnight. Then, just bake when you’re ready!

Is this recipe gluten-free?
Yes, this recipe for **Baked Rosemary Chicken Thighs** is naturally gluten-free as written, using xanthan gum as the thickener. No modifications needed!
Can I use chicken breasts instead of thighs?
You can, but cooking times will vary. Chicken breasts are leaner and can dry out more easily. Reduce baking time to 20-30 minutes, or until an internal temperature of 160°F (71°C) is reached. Ensure you don’t overcook them!
What if my sauce doesn’t thicken?
If your sauce isn’t thickening with xanthan gum, ensure you’re whisking continuously over medium heat. Xanthan gum works quickly, so a little goes a long way. If it’s still too thin, you can add a tiny pinch more, whisking vigorously. If using cornstarch, ensure your slurry is lump-free and the sauce comes to a gentle simmer.

Can I add other vegetables to the baking dish with the chicken?
Absolutely! Small potatoes, carrot chunks, or even onion wedges would be delicious baked alongside the chicken. Keep in mind they might absorb some of the cooking liquid, potentially reducing the amount available for your sauce. They might also need to be cut into small pieces to cook through in the same time frame as the chicken.

Baked Rosemary Chicken Thighs

These delicious Baked Rosemary Chicken Thighs are easy to make and perfect for a healthy, comforting meal. Juicy chicken baked with garlic and rosemary, served with a light, flavorful sauce.

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Prep Time 10

Cook Time 45

Total Time 55

Servings 8

Calories 372 kcal

Ingredients

5 lbs boneless, skinless chicken thighs
6 cloves garlic halved
2 sprigs fresh rosemary (plus 1 more for the sauce)
2 tablespoons olive oil
1 teaspoon salt (for the chicken)
3 cups cooking liquid from the chicken (or use low-sodium chicken broth if needed)

1 teaspoon xanthan gum (for thickening the sauce)
1/2 teaspoon salt (for the sauce)
1/8 teaspoon black pepper (for the sauce)

Instructions

Preheat your oven to a cozy 350°F (175°C).
Place the boneless, skinless chicken thighs in a large casserole dish. Scatter the halved garlic cloves and 2 sprigs of fresh rosemary around the chicken. Drizzle generously with olive oil and sprinkle with 1 teaspoon of salt.
Pop the dish into your preheated oven and bake for 35-45 minutes. You’ll know it’s perfectly cooked when a meat thermometer inserted into the thickest part reads 160°F (71°C). This ensures juicy, tender chicken!
Carefully pour all the delicious cooking liquid from the casserole dish into a small saucepan. You can discard the baked rosemary sprigs from the liquid if you like. Add the remaining 1/2 teaspoon salt, 1/8 teaspoon pepper, and the last fresh rosemary sprig to the saucepan.

Sprinkle the xanthan gum over the liquid. Cook the sauce over medium heat, whisking continuously, until it gently thickens to your desired consistency. Taste and adjust with extra salt and pepper if you wish. Remove the rosemary sprig before serving. Drizzle this light, flavorful sauce over your baked rosemary chicken thighs and enjoy a healthy, comforting meal!

Notes

Feel free to adjust the amount of salt and pepper in the sauce to your liking. Discard baked rosemary sprigs from the cooking liquid if desired.

Nutrition Information (per serving):

Calories: 372
Total Carbs: 1g
Net Carbs: 1g
Fats: 15g
Protein: 54g

Easy Baked Rosemary Chicken Thighs Recipe Guide!