I’ll be honest, I have been in a food rut lately. I have basically made every version of chicken and broccoli that I can think of. One thing I want to work on is to find new recipe’s to make at home and try to jazz up my weeknight dinner rotation. I bought some chicken thighs from my local grocery store so I decided to try out a new recipe.
I found this great recipe for Garlic Rosemary chicken thighs. Made even better because you can make it all in one pan. I paired mine with roasted brussel sprouts and lemon orzo pasta.
- 6 skinless, bone-in chicken thighs
- salt and fresh ground pepper, to taste
- 4 tablespoons olive oil
- 3 tablespoons minced fresh rosemary
- 4 garlic cloves, minced
- 1 cup grape tomatoes, halved
- Season chicken thighs with salt and pepper on all sides; set aside.
- Heat olive oil in a large and heavy nonstick skillet or a cast iron skillet over medium-high heat.
- Add the rosemary and the garlic to the hot oil; cook for 1 minute or until fragrant.
- Add the chicken thighs and cook uncovered for about 15 minutes. Use a splatter screen if you have one.
- *Turn them over and continue to cook for 10 to 15 minutes, or until internal temperature reaches 165 degrees Fahrenheit.
- Stir in the halved tomatoes 5 minutes before chicken is finished cooking.
- Remove skillet from heat when chicken is done.
- Let rest 5 minutes.
- Serve with rice or pasta, and/or salad
The original recipe can be found here: http://diethood.com/skillet-garlic-rosemary-chicken-thighs/
This dish turned out so delicious and made for great leftovers!