Crispy baked rosemary chicken thighs
bone in chicken thighs
(about 8 thighs)
(leaves removed from the stem)
sea salt and pepper
Heat your oven to 375℉
Prepare the chicken by inserting your finger at the edge of the skin and run it along under the flesh to create a little pocket.
Remove 5 or 6 rosemary leaves from the stem and place them into the pocket of the chicken thigh skin.
Tuck the sides of the chicken thigh under itself and place on a parchment lined baking sheet.
Continue stuffing the rest of the chicken thighs and place them on the parchment.
Rub a tiny bit of olive oil across the top of each thigh, then sprinkle with sea salt, fresh ground black pepper and smoked paprika.
Place the tray in the oven and roast for 70-80 minutes, or until the interior of the meat closest to the bone reaches 165℉ with a meat thermometer.
** calorie information is approximate per chicken thigh