Rosemary Chicken Thighs

Rosemary Chicken Thighs

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Dinner Italian
By Gigistrimeats Serves: 4-6
Prep Time: 10 miutes Cooking Time: 1 hour Total Time: 1 hour 10 minutes

This recipe came directly from Italy when my great grandmother immigrated in the early 1900s. It is super simple and full of flavor. I make it almost every time I invite new friends over for dinner, and I almost always get asked for the recipe!


  • 8 chicken thighs with skin and bone
  • 2 oz. pancetta or 2 slices of bacon (optional)
  • 1 tablespoon fresh rosemary
  • 2 teaspoons granulated garlic*
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Olive Oil



Preheat oven to 400 degrees.


Place chicken in a casserole pan. Do not over crowd- you want the chicken skin to get crispy!


Drizzle olive oil on top of the chicken. Sprinkle on granulated garlic, salt, and pepper. Rub each thigh so that it is evenly coated with oil, garlic, and seasonings. Give them a good massage!


If using, thinly slice pancetta or bacon and sprinkle on top of chicken thighs.


Using a kitchen shears, cut the rosemary into fine pieces directly on top of the chicken. You can also chop into small pieces.


Cover casserole pan with foil and bake for 30 minutes. After 30 minutes, remove foil and baste chicken with pan juices every 10-15 minutes until golden brown and crispy. Enjoy!


*You can also use three cloves of crushed garlic, but for this recipe, I find granulated garlic results in a better flavor.

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