Roasted Chicken Thighs with Rosemary

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Pat the chicken thighs dry and arrange them skin-side up in the roasting dish.

   Ingredients used: 8.0 piece Chicken Thigh

   Cookware: Roasting dish

3. Step 3

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

   Ingredients used: 12.0 gr Garlic, 2.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 30.0 ml Olive Oil, 6.0 gr Rosemary, 9.0 gr Salt

   Cookware: mixing bowl

4. Step 4

   Coat the chicken evenly with the rosemary mixture, working some beneath the skin while keeping the skin in place.

   Cookware: Roasting dish, tongs

5. Step 5

   Roast until the skin is browned and the thickest part of each thigh reaches at least 74°C without the thermometer touching bone, about 35 to 45 minutes.

   Timer: 35 min (fixed)

   Cookware: instant-read thermometer, oven, Roasting dish, tongs

6. Step 6

   Rest the chicken for 5 minutes before serving.

   Timer: 5 min (fixed)

   Cookware: Roasting dish