Fresh Rosemary Chicken Thighs Recipes

FRESH ROSEMARY CHICKEN THIGHS

Fresh Rosemary Chicken Thighs image

Quick, tasty rosemary chicken thighs.

Provided by Arlene Tallman

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

1 ½ tablespoons chopped fresh rosemary leaves
1 teaspoon lemon zest
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 chicken thighs
olive oil cooking spray

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine rosemary, lemon zest, salt, and pepper in a bowl. Rub over chicken thighs and place in a baking dish. Spray with cooking spray.
Bake in the preheated oven until thighs are no longer pink in the centers and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 190.7 calories, Carbohydrate 0.4 g, Cholesterol 70.9 mg, Fat 11.9 g, Fiber 0.2 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 544.4 mg

BRAISED CHICKEN THIGHS WITH ROSEMARY AND BACON

Braised Chicken Thighs with Rosemary and Bacon image

Delicious and quick, with ingredients usually on hand. Very savory, and a good way to extend a recipe for a family. My husband absolutely loved this! He had seconds, I had to save a piece back for me to take for lunch to work! Good served with hot noodles or rice to absorb the sauce.

Provided by cherylbrn

Categories Meat and Poultry Chicken Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

3 slices bacon
1 tablespoon olive oil
1 tablespoon butter
¼ teaspoon minced garlic, or to taste
1 pound bone-in, skinless chicken thighs
sea salt and freshly ground black pepper to taste
½ cup chicken broth
½ cup tomato paste
½ cup white wine
¼ sprig minced fresh rosemary, or to taste
1 tablespoon all-purpose flour

Steps:

Place bacon in a large frying pan and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and snip into bits.
Drain bacon grease from the pan and add olive oil and butter to the same pan. Add garlic and brown slightly over medium heat, 1 to 2 minutes. Add chicken, salt, and pepper; brown until chicken is staring to crisp but is not too done, about 8 minutes. Remove chicken and drain on a paper towel.
Drain most of the oil and butter from the pan, leaving just a small amount for flavor. Add chicken broth, tomato paste, wine, and bacon bits; bring to a boil.
Remove a small amount of boiling liquid to a bowl and stir in flour. Pour back into the skillet and whisk until it thickens, 2 to 3 minutes. Stir in rosemary. Reduce heat to low and return chicken thighs to the skillet. Cover and simmer until chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 330.3 calories, Carbohydrate 8.8 g, Cholesterol 79.7 mg, Fat 20.5 g, Fiber 1.4 g, Protein 22 g, SaturatedFat 6.4 g, Sodium 636.2 mg, Sugar 4.4 g

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