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.
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
