Posted May 13, 2013
Fall has finally arrived. There is a crisp coolness to the air and I love it. Not only does it mean that the leaves will start changing, fires will start crackling and my favorite holidays are coming up, but it also means that comfort food season is finally upon us. For me, one of my favorite things to make this time of year is roasted chicken. So when I realized I had some rosemary I needed to use, Roasted Rosemary Chicken seemed like the natural choice.
Rosemary is one of my favorite herbs. It is commonly used with beef and lamb but I also happen love it with chicken. Not only do I love the taste of rosemary, it’s wonderful pine-like scent leaves my house smelling wonderful.
Just a note: I really like to let this marinate for a while to get the full flavor of the rosemary. I mention this so that if you try it you can plan ahead. I marinated mine for 3 hours.
Roasted Rosemary Chicken Recipe
Succulent roasted chicken with garlic and rosemary.
Serves 2 - 4
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2-3 sprigs fresh rosemary, chopped (plus more for garnishing, if desired)
- 1 tablespoon white wine vinegar
- 2 pounds chicken thighs (about 4 chicken thighs), rinsed and pat dry
- fresh cracked pepper and kosher salt
- In a bowl whisk together olive oil, garlic, rosemary and vinegar.
- Season both sides of chicken thighs with salt and pepper. Transfer to a bowl or dish to marinade in. Pour rosemary marinade over the top of the chicken. Cover and marinate for at least 3 hours.
- Preheat oven to 350 degrees.
- Transfer chicken to glass baking dish. Bake for 30-35 minutes or until chicken is cooked through.
- Transfer to a serving platter. Garnish with a few sprigs of fresh rosemary. Serve.