Garlic Rosemary Chicken | Food

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



  1. Season chicken thighs with salt and pepper on all sides; set aside.
  2. Heat olive oil in a large and heavy nonstick skillet or a cast iron skillet over medium-high heat.
  3. Add the rosemary and the garlic to the hot oil; cook for 1 minute or until fragrant.
  4. Add the chicken thighs and cook uncovered for about 15 minutes. Use a splatter screen if you have one.
  5. *Turn them over and continue to cook for 10 to 15 minutes, or until internal temperature reaches 165 degrees Fahrenheit.
  6. Stir in the halved tomatoes 5 minutes before chicken is finished cooking.
  7. Remove skillet from heat when chicken is done.
  8. Let rest 5 minutes.
  9. Serve with rice or pasta, and/or salad

The original recipe can be found here:

chicken thighs, grape tomatoes, minced garlic, dried rosemary
brussel sprouts tossed with olive oil and Italian seasoning


This dish turned out so delicious and made for great leftovers!

Bon Appetite!




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