Crispy baked rosemary chicken thighs
Servings: 6
Calories: 404kcal
Ingredients
- 2.5 pounds bone in chicken thighs (about 8 thighs)
- 2 Tablespoons olive oil
- 1⁄2 teaspoon smoked paprika
- 1 rosemary sprig (leaves removed from the stem)
- sea salt and pepper
Instructions
- 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.
Notes
** calorie information is approximate per chicken thigh
Nutrition
Calories: 404kcal | Carbohydrates: 3g | Protein: 27g | Fat: 32g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 127mg | Potassium: 421mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2095IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg