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Mediterranean Rosemary Garlic Chicken Thighs - Simple, Flavorful, and Comforting

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken thighs: 6–8 bone-in, skin-on
  • Fresh rosemary: 2–3 sprigs (or 2 teaspoons dried)
  • Garlic: 6–8 cloves, minced
  • Lemon: 1 large (zest and juice)
  • Extra-virgin olive oil: 3 tablespoons
  • Dry white wine or chicken broth: 1/3 cup (optional but recommended)
  • Smoked paprika: 1 teaspoon
  • Dried oregano: 1 teaspoon
  • Crushed red pepper flakes: 1/4 teaspoon (optional, for heat)
  • Kosher salt: about 1 1/2 teaspoons, plus more to taste
  • Freshly ground black pepper: 1/2 teaspoon
  • Cherry tomatoes or lemon slices: 1 cup tomatoes or 1 lemon, sliced (optional garnish)
  • Fresh parsley: small handful, chopped (optional for serving)

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Pat the chicken thighs very dry with paper towels. Dry skin is key to crispness.
  2. Make the marinade: In a bowl, mix olive oil, minced garlic, chopped rosemary leaves, lemon zest, lemon juice, smoked paprika, oregano, red pepper flakes (if using), salt, and black pepper. It should be thick and fragrant.
  3. Season the chicken: Rub the marinade under the skin and all over the thighs. Don’t be shy—get it into every nook. Let it sit for 10–20 minutes at room temperature while the oven finishes heating.
  4. Sear for extra crispness (optional but great): Heat a large oven-safe skillet over medium-high. Place the thighs skin-side down and sear for 4–5 minutes until deeply golden. Flip skin-side up.
  5. Add flavor boosters: If you have white wine or broth, pour it into the skillet around the chicken (not over the skin). Scatter cherry tomatoes or nestle lemon slices between the thighs if using.
  6. Roast: Transfer the skillet to the oven. Roast 18–25 minutes, depending on size, until the thickest part of the thigh reaches 165°F (74°C) and the juices run clear. If you didn’t sear, you may need 5–8 extra minutes.
  7. Rest: Let the chicken rest for 5–7 minutes. This helps the juices redistribute for moist, tender meat.
  8. Finish and serve: Spoon pan juices over the chicken. Top with chopped parsley. Serve with roasted potatoes, herbed rice, couscous, or a crisp cucumber-tomato salad.