Rosemary & Sage Baked Chicken Thighs
- Brianne Thomas
- Nov 28, 2022
- 3 min read
Updated: 2 hours ago
These oven-roasted chicken thighs are tender and juicy on the inside, crispy on the outside, and perfectly seasoned with rosemary, sage, garlic, and a zing of lemon.
When you're in the middle of a busy weeknight juggling work, kids, extracurriculars, and everything else, time is of the essence, and getting dinner on the table quickly is priority number one. Priority number two: it has to be absolutely delicious. While these roasted chicken thighs may appear to have been crafted with hours of care, they're actually on your table in about an hour - and that's from start to finish! These succulent chicken thighs are infused with the aromatic powerhouses of fresh rosemary, sage, garlic, and lemon, creating a delightful harmony of flavors that will tantalize your taste buds. Hungry yet? Let’s get started!
Why You’ll Love This Rosemary and Sage Baked Chicken Thighs Recipes
Budget-Friendly. Affordable chicken thighs help make this dish not break the bank.
Flavorful. Just a few simple herbs and spices deliver a mouthwatering bite each time.
Elegant. Whether you’re having a weeknight family dinner or guests to impress, this chicken recipe shines.
How to Serve Rosemary and Sage Baked Chicken Thighs
Pair these aromatic chicken thighs with White Cheddar Loaded Mashed Potatoes and Roasted Brussels Sprouts with Bacon and Balsamic Glaze for a complete meal.
Helpful Tips for Making Rosemary and Sage Baked Chicken Thighs
Pat dry. Use clean paper towels to completely dry the chicken thighs prior to seasoning; removing moisture is crucial for a crispy skin result.
Searing. Don’t skip the important step of searing the chicken before roasting. This process locks in those juices and ensures a tender bite every time.
Don’t cover. Do not cover the chicken while baking. This will trap steam and create soggy skin.
Rest. Allow the chicken to rest for 5-10 minutes to allow the juices to redistribute and lock in moisture.
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Ingredients
6 chicken thighs, bone-in and skin-on
1 medium onion, sliced
4 cloves of garlic
2 Tablespoons butter
1 Tablespoon lemon zest
2 teaspoons dried rosemary
1 teaspoon dried ground sage
1 teaspoon salt
½ teaspoon ground black pepper
½ cup chicken stock
Directions
Preheat oven to 425°F.
In a small bowl, mix together 1 Tablespoon lemon zest, 2 teaspoons dried rosemary, 1 teaspoon ground sage, 1 teaspoon salt, and ½ teaspoon ground black pepper.
Pat 6 chicken thighs dry with clean paper towels. Rub the seasoning mixture evenly over the chicken thighs to ensure every piece is well-flavored.
In a large oven-safe skillet, melt 2 Tablespoons of butter over medium heat. Add 1 medium sliced onion and 4 whole garlic cloves, and sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
Increase the heat to medium-high. Place 6 chicken thighs skin-side down in the skillet. Sear them until the skin is golden brown and crispy, approximately 5-6 minutes. Flip the thighs and sear the other side for an additional 3-4 minutes.
Pour ½ cup chicken stock into the skillet, ensuring it covers the bottom of the pan.
Transfer the skillet to the preheated oven. Bake for 40-45 minutes or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear.
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring each bite is juicy and flavorful.
How to Store Rosemary and Sage Baked Chicken Thighs
Leftovers can be stored in an air-tight container in the refrigerator for up to 3 days.
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