Easy Italian Garlic Rosemary Chicken Thighs
This simple dish made with chicken thighs and fresh herbs and served with roasted veggies will quickly become one of your favorite weeknight dinners!
This is a delicious, easy rosemary chicken recipe that my Italian mother-in-law used to make. With juicy, flavorful chicken and extra-crispy oven-roasted veggies, it is a healthy, flavor-packed dish that your whole family will love.
I’m not kidding—this is definitely one of our favorite Italian recipes, and the whole family gets very excited when my husband makes it! The chicken has so much flavor and we all love the roasted vegetables so much that we fight over the leftovers.
How to make Italian Garlic Rosemary Chicken Thighs
Ingredients
- 10-12 boneless, skinless chicken thighs (can also use bone-in but will need to cook 15 minutes longer)
- 4 large russet potatoes, diced into 3/4 inch pieces
- 1 1/2 pounds of thick baby-cut carrots (thin carrots will cook faster than the potatoes and shrink)
- 2/3 cup dried rosemary leaves (you can also use fresh rosemary), divided into two 1/3 cup portions
- 1/2 cup bottled minced garlic (you can also use fresh garlic), divided into two 1/4 cup portions
- 1 cup extra-virgin olive oil, divided into two 1/2 cup portions
- kosher salt and black pepper, to taste
Instructions
Preheat oven to 375 degrees F. (190°C)
In a large bowl, mix together diced potatoes, baby-cut carrots, 1/3 cup rosemary leaves, 1/4 cup minced garlic, 1/2 cup extra virgin olive oil, and salt and pepper.
Pour the contents of the bowl into a 13×18 jelly roll pan, making sure the potatoes and carrots are evenly mixed and placed in a single layer in the pan.
Place the pan of veggies in your preheated oven and set a timer for 20 minutes. The veggies need to cook longer than the meat.
Meanwhile, season each chicken thigh with kosher salt and black pepper and the remaining rosemary leaves, minced garlic, and extra-virgin olive oil (in that order).
Place chicken thighs in a single layer in a 9×13 ovenproof dish.
When the 20-minute timer goes off, take the pan out of the oven, turn the veggies over, then place the pan back in the oven.
Place the 9×13 baking dish in the oven next to the other pan (this may require some maneuvering).
Cook both for 40-45 minutes more or until the veggies are crispy and browned and the thighs are fully cooked (use an instant-read thermometer to ensure the internal temperature is at least 170 degrees F.)
Take the pans out of the oven and wait a couple of minutes before serving to let the chicken rest in order to lock in the flavor.
The chicken and roasted veggies make a pretty complete meal themselves, but you could pair it with a simple green salad or another of your favorite salads if you’d like.
Enjoy!
Italian Garlic Rosemary Chicken Thighs with Roasted Vegetables
Ingredients
- 10-12 boneless, skinless chicken thighs
- 4 large russet potatoes, diced into 3/4 inch pieces
- 1 1/2 pounds of thick baby-cut carrots
- 2/3 cup dried rosemary leaves, divided into two 1/3 cup portions
- 1/2 cup bottled minced garlic, divided into two 1/4 cup portions
- 1 cup extra-virgin olive oil, divided into two 1/2 cup portions
- kosher salt and black pepper, to taste
Instructions
1. Preheat oven to 375 degrees F. (190°C)
2. In a large bowl, mix together diced potatoes, baby-cut carrots, 1/3 cup rosemary leaves, 1/4 cup minced garlic, 1/2 cup extra virgin olive oil, and salt and pepper.
3. Pour the contents of the bowl into a 13×18 jelly roll pan, making sure the potatoes and carrots are evenly mixed and placed in a single layer in the pan.
4. Place the pan of veggies in your preheated oven and set a timer for 20 minutes. The veggies need to cook longer than the meat.
5. Meanwhile, season each chicken thigh with kosher salt and black pepper and the remaining rosemary leaves, minced garlic, and extra-virgin olive oil (in that order).
6. Place chicken thighs in a single layer in a 9×13 ovenproof dish.
7. When the 20-minute timer goes off, take the pan out of the oven, turn the veggies over, then place the pan back in the oven.
8. Place the 9×13 baking dish in the oven next to the other pan (this may require some maneuvering).
9. Cook both for 40-45 minutes more or until the veggies are crispy and browned and the thighs are fully cooked (use an instant-read thermometer to ensure the internal temperature is at least 170 degrees F.)
10. Take the pans out of the oven and wait a couple of minutes to let the chicken rest in order to lock in the flavor.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 1148Total Fat: 83gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 66gCholesterol: 205mgSodium: 406mgCarbohydrates: 60gFiber: 13gSugar: 4gProtein: 48g
