Rosemary and Garlic Chicken Thighs

Alrighty, now that Easter is over, let's bake some chicken.  But not just any chicken, oh no.  We're going to bake the most juicy, flavorful, garlic and herb infused chicken.  It's so good, I made it twice in one week.

Here's how it's done:

We're going to make a flavorful marinade from a mix of herbs and spices.  Clockwise from the top:  dry mustard powder, ground dried sage, granulated garlic, paprika, granulated onion, dried thyme, kosher salt, and ground black pepper.  We'll also need freshly squeezed lemon juice, fresh rosemary, and extra virgin olive oil.

We'll also need some freshly squeezed lemon juice, fresh rosemary, and extra virgin olive oil.

Chop the rosemary.  One 4 to 5-inch sprig equals about 1 tablespoon of chopped rosemary.

Combine all the ingredients together well.  This flat whisk is the perfect tool for the job.

Now you need some chicken thighs or drumsticks (chicken breasts aren't the best option for this recipe).  Make sure to pat them dry so the flavorful marinade will stick.

Rub each of the chicken pieces in the marinade, coating the pieces on all sides.

Then pop them into a large zip-top bag.  Seal the bag and store it in the fridge for a minimum of 4 hours, but longer is better.  I like to shoot for 8 hours or overnight.

Important:  Remove chicken from fridge about an hour before you put it in the oven so it can come to room temperature - this will ensure it bakes evenly.

I like to roast carrots and potatoes along with the chicken so about 20 minutes before I put the chicken in the oven, I preheat my oven and prep my veggies by tossing them with a little olive oil, kosher salt, and pepper.  

The chicken goes into a large roasting pan, marinade and all.  Leave plenty of room for the vegetables. 

Add the potatoes.  I used red potatoes - they'll have a lovely creamy texture when they're done.

Don't forget the carrots.  Here I used petite baby carrots, but large carrots can be used as long as they're cut into small pieces.  Now pop the entire pan, uncovered, in the preheated oven for 1 hour.  Remove pan from oven and baste chicken with pan drippings just before serving.

And that's all there is to it.  Enjoy!

Items used to make this recipe:

(affiliate links)

• citrus squeezer https://amzn.to/2SOPQEQ

• flat whisk https://amzn.to/3bmaOkJ

• my favorite nakiri knife https://amzn.to/2YNt2c6

• large roasting pan https://amzn.to/3duHNor

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Rosemary and Garlic Chicken Thighs

makes 6 servings

Printable Recipe

Ingredients

• 6 chicken bone-in, skin-on chicken thighs

• 1 pound red potatoes, cut into 1 1/2-inch pieces

• 1 pound baby carrots

• extra virgin olive oil

• salt and pepper to taste

Rub:

• 2 tablespoons fresh chopped rosemary

• 1 tablespoon dry English mustard powder

• 2 teaspoons paprika

• 2 teaspoons granulated garlic

• 2 teaspoons granulated onion

• 2 teaspoons dried thyme

• 2 teaspoons dried ground sage

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 6 tablespoons extra virgin olive oil

• 3 tablespoons freshly squeezed lemon juice

Directions

1. Prep potatoes and carrots by drizzling with extra virgin olive oil and sprinkling with kosher salt and pepper; toss well to coat.

2. sprinkle both sides of chicken lightly with kosher salt and pepper; set aside while you make the rub..

3. Prepare the rub by whisking ingredients together.

4. Slather marinade all over chicken thighs and place in a large zip-top bag; chill for at least 4 hours (or overnight).

5. One hour before roasting, remove chicken from refrigerator and allow it to come to room temperature.

6. Thirty minutes before roasting, preheat oven to 425F and arrange chicken in large roasting pan (getting as much of the rub in the pan with the chicken); place the potatoes and carrots around the chicken pieces.

7. Roast on the center rack in the oven, uncovered, for 1 hour.

8. Allow chicken to rest for 5 minutes, then drizzle pan juices over chicken before serving.

Baked Chicken Fingers w/Dipping Sauce

How many ways to you make chicken?  Here's a fun version for baked chicken fingers that seems to please tasters of all ages.  I like to serve them with this tasty dipping sauce, but if you're not a dip lover, a squeeze of fresh lemon is excellent.  

The ingredients needed are boneless, skinless chicken breasts, freshly grated parmesan or romano cheese (use the really good stuff), Italian seasoned bread crumbs, paprika, garlic salt (I like the one with parsley bits), egg, and some melted butter.

To make the coating, put the bread crumbs, cheese, garlic salt, and paprika in a large gallon-size zip-top bag.  Toss and shake to mix the ingredients evenly.

To coat the chicken strips, dip them in beaten eggs, then drop them in the crumb mixture.  Save the melted butter for now.

Chicken dipped in beaten eggs - let the excess drip off before dropping chicken strip into crumb mixture.

Toss the chicken strip around in the crumb mixture - shake off excess and arrange on prepared pan.

Line all the strips up in a single layer.

Bet you're wondering what the melted butter is for.

We're going to drizzle it over the coated chicken.  You can do this with a spoon, but it's even easier to snip a very small hole in the corner of a small zip-top bag.  Time to bake.

While the chicken strips are baking, whisk together the dipping sauce.  Enjoy!

Items used to make this recipe:

(affiliate links)

• nonstick foil https://amzn.to/3cwI9Ln

• half sheet pan https://amzn.to/3ATnWMM

• Italian seasoned bread crumbs https://amzn.to/2YQJVTw

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Baked Chicken Fingers w/Dipping Sauce

makes 4-6 servings 

Printable Recipe

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips

• 2/3 cup Italian Seasoned Breadcrumbs

• 1/2 cup grated parmesan or romano cheese (use the good stuff)

• 1/2 teaspoon garlic salt (I like the one that has tiny specks of parsley in it)

• 1/2 teaspoon paprika

• 2 large eggs, beaten

• 3 tablespoons salted butter, melted

Directions

1. Preheat oven to 450F.

2. Line half sheet pan with nonstick foil (or regular foil coated with cooking spray).

3. In a gallon-size zip-top bag, combine breadcrumbs, parmesan cheese, garlic salt, and paprika until well blended.

4. Dip half of the chicken strips in beaten egg, then place in bag of breadcrumb mixture, toss to coat.

5. Place coated chicken strips on prepared pan; drizzle with melted butter.

6. Bake, uncovered, in preheated oven for 12-15 minutes or until cooked through.

Notes

• If needed, place chicken strips under broiler for a minute or so to deepen the toasty brown color.

• I speak from experience when I say the recipe works even if you forget to drizzle the butter on the strips before baking. It's obviously better if you don't forget the butter, but life happens - what can I say.

Dipping Sauce

makes 3/4 cup

Ingredients

• 1/2 cup real mayonnaise

• 1/4 cup ketchup

• 2 teaspoons Worcestershire sauce

• 1/2 teaspoon garlic salt (again, I like the one with parsley bits)

• 1/2 teaspoon ground black pepper

Directions

1. Stir ingredients together and chill until needed.