Rosemary-Garlic Roasted Chicken Thighs with Pan Juices

Bone-in, skin-on chicken thighs are seasoned with rosemary, garlic, salt, pepper, and olive oil, then roasted on a sheet pan until the skin is browned and the meat is cooked through. The pan juices are spooned over the chicken for serving. This is a hearty side portion intended to accompany vegetables, grains, or a larger main.

By Julienne

Cook time: 35 minutes

Servings: 4

Ingredients

• 15 ml Olive oil
• 12 g Garlic cloves minced
• 6 g Fresh rosemary leaves finely chopped
• 6 g Fine salt
• 2 g Black pepper freshly ground
• 680 g Chicken thighs, bone-in and skin-on patted dry
• 60 g Lemon wedges for serving

Instructions

1. Heat the oven to 220 C. Line a rimmed sheet pan with parchment for easier cleanup, or leave it unlined for better browning. In a small bowl, mix the olive oil, garlic, rosemary, salt, and black pepper. The oven is fully preheated and the seasoning mixture is ready.
2. Pat the chicken thighs dry and place them skin-side up on the sheet pan. Rub the seasoning mixture over the tops and lightly under any loose skin. Leave space between the pieces so the skin can crisp. The thighs are evenly coated and spaced apart on the pan.
3. Roast for 30 minutes, then check the color and rotate the pan if needed for even browning. Continue roasting 5 to 10 minutes more, until the skin is deeply golden and the thickest part of the chicken reaches 74 C. The skin is crisp and the internal temperature is at least 74 C at the thickest part.
4. Transfer the chicken to a plate and let it rest 5 minutes. Spoon the pan juices over the thighs before serving. Serve with lemon wedges if using. The chicken has rested and the juices are spooned over the top.