Rosemary thighs

Lynnda Cloutier


from cooking the Costco Way


★★★★★ 2 votes



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1 tablespoon olive oil
1/4 cup dry red wine
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1 teaspoon chopped fresh sage or 1/2 teaspoon dried
1 tablespoon minced shallots or green onion
1/4 teaspoons seasoned salt
1/4 teaspoon white or black pepper
nonstick cooking spray
six boneless skinless chicken thighs

How to Make Rosemary thighs


  • 1preheat oven to 400°. In a medium stainless steel or glass bowl, whisk together olive oil, wine, Rosemary, Sage, shallots, salt and pepper. Set aside.
  • 2Spray a shallow glass or enameled baking dish with cooking spray. Place chicken thighs in a single layer in the prepared dish. Pour Rosemary -- wine mixture over chicken, and cover tightly with foil. Bake for 30 minutes. Remove the foil and turn the thighs.
  • 3Continue to bake, uncovered, basting several times, for 20 to 25 minutes or until the internal temperature is 180°. Remove the chicken to a warm platter. Reduce pan juices, if desired and pour over the chicken. Makes six servings.

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About Rosemary thighs

Course/Dish: Chicken

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