Alrighty, now that Easter is over, let's bake some chicken. But not just any chicken, oh no. We're going to bake the most juicy, flavorful, garlic and herb infused chicken. It's so good, I made it twice in one week.
Here's how it's done:
We're going to make a flavorful marinade from a mix of herbs and spices. Clockwise from the top: dry mustard powder, ground dried sage, granulated garlic, paprika, granulated onion, dried thyme, kosher salt, and ground black pepper. We'll also need freshly squeezed lemon juice, fresh rosemary, and extra virgin olive oil.
We'll also need some freshly squeezed lemon juice, fresh rosemary, and extra virgin olive oil.
Chop the rosemary. One 4 to 5-inch sprig equals about 1 tablespoon of chopped rosemary.
Combine all the ingredients together well. This flat whisk is the perfect tool for the job.
Now you need some chicken thighs or drumsticks (chicken breasts aren't the best option for this recipe). Make sure to pat them dry so the flavorful marinade will stick.
Rub each of the chicken pieces in the marinade, coating the pieces on all sides.
Then pop them into a large zip-top bag. Seal the bag and store it in the fridge for a minimum of 4 hours, but longer is better. I like to shoot for 8 hours or overnight.
Important: Remove chicken from fridge about an hour before you put it in the oven so it can come to room temperature - this will ensure it bakes evenly.
I like to roast carrots and potatoes along with the chicken so about 20 minutes before I put the chicken in the oven, I preheat my oven and prep my veggies by tossing them with a little olive oil, kosher salt, and pepper.
The chicken goes into a large roasting pan, marinade and all. Leave plenty of room for the vegetables.
Add the potatoes. I used red potatoes - they'll have a lovely creamy texture when they're done.
Don't forget the carrots. Here I used petite baby carrots, but large carrots can be used as long as they're cut into small pieces. Now pop the entire pan, uncovered, in the preheated oven for 1 hour. Remove pan from oven and baste chicken with pan drippings just before serving.
And that's all there is to it. Enjoy!
Rosemary and Garlic Chicken Thighs
makes 6 servings
- 6 chicken bone-in, skin-on chicken thighs
- 1 pound red potatoes, cut into 1 1/2-inch pieces
- 1 pound baby carrots
- extra virgin olive oil
- salt and pepper to taste
- 2 tablespoons fresh chopped rosemary
- 1 tablespoon dry English mustard powder
- 2 teaspoons paprika
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 teaspoons dried thyme
- 2 teaspoons dried ground sage
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 6 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- Prep potatoes and carrots by drizzling with extra virgin olive oil and sprinkling with kosher salt and pepper; toss well to coat.
- sprinkle both sides of chicken lightly with kosher salt and pepper; set aside while you make the rub..
- Prepare the rub by whisking ingredients together.
- Slather marinade all over chicken thighs and place in a large zip-top bag; chill for at least 4 hours (or overnight).
- One hour before roasting, remove chicken from refrigerator and allow it to come to room temperature.
- Thirty minutes before roasting, preheat oven to 425F and arrange chicken in large roasting pan (getting as much of the rub in the pan with the chicken); place the potatoes and carrots around the chicken pieces.
- Roast on the center rack in the oven, uncovered, for 1 hour.
- Allow chicken to rest for 5 minutes, then drizzle pan juices over chicken before serving.