Bistro Style Rosmary Chicken

Maggie May Schill


Why chicken thighs? Why not chicken thighs!!!???? They are inexpensive; for post-recession savvy shoppers, plus they are full of flavor, way more flavor than the all-holy breast meat. The fat content is high, making them crisp up brilliantly when baked or fried, giving that perfect golden color we all love. So give chicken thighs a chance, for a change of pace and flavor.

★★★★★ 1 vote
10 Min
1 Hr


bone-in, skin-on chicken thighs
small yellow onion, diced
5 clove
1/4 c
extra-virgin olive oil
5 Tbsp
fresh rosemary, pulled from stem
2 Tbsp
fresh basil, chopped
1/2 Tbsp
black pepper
1/2 Tbsp
1 tsp
garlic powder
1/2 pinch
red pepper flakes (becareful not to go over board!!!)
additional salt and pepper to taste


1Pre-heat oven to 375'F
2Rinse and pat dry the 8 defrosted chicken thighs. set aside.
3In a food processor, add garlic, black pepper, salt, garlic power, rosemary, basil and red pepper flakes. Slowly add olive oil as you pulse food processor until you make an oily paste out of the ingredients.

(You want a paste that's not dry and clumpy, but not runny and liquified. Add or subtract the amount of oil you use according to different factors; sometimes fresh herbs are dry and absorb more oil.)
4Take your chicken thighs back out. You want to coat each piece of chicken entirely with the oil and herb mixture. You also want to gently lift up the skin and coat under the skin with the oil and herb mixture. (Be-careful not to tear the skin.)
5Place chicken skin side up in a baking dish and cover the chicken with the diced onions. Salt and pepper entire baking dish as you desire.
6Bake for 30 minutes, then baste chicken thighs. Continue to bake for an additional 30 minutes until cooked through.

About Bistro Style Rosmary Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Other Tag: Quick & Easy