Rosemary has quickly become one of my favorite herbs. I love its fragrant, resinous aroma and how it elevates simple dishes. Lately I’ve been hooked on rosemary olive oil bread from Costco, and I keep finding new ways to cook with this versatile herb.
If you find rosemary’s needle-like leaves awkward to handle, an easy method is to strip them right off the stem: hold the stem at the top and slide your fingers downward to remove the leaves in one motion. You can use the leaves chopped, or add whole sprigs to a pan or roast and remove them before serving.
Rosemary pairs beautifully with many other herbs and ingredients. Common companions include bay, chives, garlic, lovage, mint, oregano, parsley, sage, savory and thyme. It also complements a wide range of foods such as apricots, breads, cruciferous vegetables, eggs, fish, lamb, onions, oranges, parsnips, pasta, pork, potatoes, poultry, squash and tomatoes. Keep this list in mind when planning side dishes or flavors to accent the chicken.
This rosemary chicken thighs recipe is especially well suited to lovers of dark meat. The thighs stay juicy and develop a flavorful pan sauce with wine and aromatics. The recipe is straightforward and relies on simple pantry ingredients. Try it as written or use the variations suggested below.
Rosemary Chicken Thighs
About this recipe
This baked rosemary chicken thigh recipe uses red wine, olive oil and fresh herbs to produce tender, flavorful poultry. The thighs are cooked covered first to gently poach in the aromatic liquid, then finished uncovered to reduce the pan juices and brown the meat. Use boneless, skinless thighs if you prefer, or bone-in with skin for more flavor.
Ingredients
- 4–6 chicken thighs (bone-in or boneless; skin optional)
- 1 tablespoon olive oil
- 1/4 cup dry red wine
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
- 1 tablespoon minced shallot or green onion
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon white or black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium stainless steel or glass bowl, whisk together the olive oil, red wine, chopped rosemary, chopped sage, minced shallot (or green onion), seasoned salt and pepper. Set the sauce aside.
- Spray a shallow glass or enameled baking dish with non-stick cooking spray. Arrange the chicken thighs in a single layer in the prepared dish. If using skin-on thighs, you may place them skin-side down initially.
- Pour the rosemary–wine mixture evenly over the chicken. Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Carefully remove the foil and turn or flip the thighs. Continue baking uncovered, basting the thighs with the pan juices several times, for an additional 20–25 minutes or until the internal temperature reaches 180°F (82°C) for dark meat.
- Transfer the thighs to a warm platter and let them rest briefly.
- If you prefer a thicker pan sauce, place the baking dish on the stovetop over medium heat and reduce the pan juices until slightly thickened, then spoon the sauce over the chicken when serving.
Tips and variations
- Substitute boneless, skinless thighs and reduce the uncovered baking time slightly; check for doneness earlier to avoid overcooking.
- For a brighter flavor, finish with a squeeze of fresh lemon juice or a sprinkle of lemon zest just before serving.
- To add more color and texture to the dish, roast small potatoes, carrots or onions in the same pan alongside the thighs (toss vegetables in a little olive oil and salt first).
- If you don’t use wine, substitute an equal amount of low-sodium chicken broth with a splash of balsamic vinegar for depth.
Serving suggestions
Serve these rosemary chicken thighs with roasted potatoes, buttered pasta, steamed green beans or a simple green salad. Crusty bread is great for soaking up the pan juices. The flavors work well for a casual family meal or a relaxed dinner with friends.
Fresh herbs like rosemary and sage add aroma and depth to everyday cooking. Store fresh rosemary in the refrigerator wrapped loosely in a damp paper towel and use within a week for best flavor. Dried rosemary can be used in a pinch—use about half the amount called for when substituting dried for fresh.