bistro style rosmary chicken

Name: Bistro Style Rosmary Chicken
Prep time: 10 min
Cook time: 1 h
Yield: 8
Cuisine: French
Ingredients: 8 - bone-in, skin-on chicken thighs; 1 - small yellow onion, diced; 5 clove(s) garlic; 1/4 cup(s) extra-virgin olive oil; 5 tablespoon(s) fresh rosemary, pulled from stem; 2 tablespoon(s) fresh basil, chopped; 1/2 tablespoon(s) black pepper; 1/2 tablespoon(s) salt; 1 teaspoon(s) garlic powder; 1/2 pinch(es) red pepper flakes (becareful not to go over board!!!); - additional salt and pepper to taste

(1 RATING)

57 Pinches 3 Photos

Maggie May Schill

Jacksonville, FL

Updated on Mar 19, 2012

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.

Rate

prep time 10 Min

cook time 1 Hr

method Bake

yield 8 serving(s)

Ingredients

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

How To Make bistro style rosmary chicken

Step 1

Pre-heat oven to 375'F

Step 2

Rinse and pat dry the 8 defrosted chicken thighs. set aside.
Step 3

In 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.)
Step 4

Take 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.)
Step 5

Place 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.
Step 6

Bake for 30 minutes, then baste chicken thighs. Continue to bake for an additional 30 minutes until cooked through.
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