Baked Chicken with Rosemary and Garlic

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Blot the chicken thighs dry and arrange them skin-side up in a single layer in the baking dish.

   Ingredients used: 8.0 piece Chicken Thigh

   Cookware: baking dish

3. Step 3

   Combine the garlic, rosemary, olive oil, lemon juice, salt, and black pepper in a small bowl.

   Ingredients used: 16.0 gr Garlic, 2.0 gr Ground Black Pepper, 8.0 gr Kosher Salt, 30.0 ml Lemon Juice, 30.0 ml Olive Oil, 4.0 gr Rosemary

   Cookware: small bowl, spoon

4. Step 4

   Spoon the rosemary-garlic mixture evenly over every chicken thigh, keeping the pieces skin-side up.

   Cookware: baking dish, small bowl, spoon

5. Step 5

   Bake until browned and the thickest part of each thigh reaches at least 74°C, about 35–45 minutes.

   Timer: 35 min (fixed)

   Cookware: baking dish, instant-read thermometer, oven

6. Step 6

   Rest the chicken for 5 minutes before serving.

   Timer: 5 min (fixed)

   Cookware: baking dish