About
Who doesn’t love a main dish that can all be cooked in a single tray? This convenient chicken thigh dinner is surprisingly juicy and has the perfectly crispy skin! Plenty of rosemary and garlic make the chicken savory and flavorful. There’s plenty of olive oil as well, so each bite is tender and easy to pick up with a fork. Serve these rosemary chicken thighs with your favorite keto side dish!
Ingredients
- 4 medium thigh (yield after cooking, bone removed) chicken thigh with skin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon italian seasoning by simply organic
- 1 ounce rosemary fresh
- 4 cloves garlic raw
- 4 tablespoon olive oil
Instructions
- Preheat an oven to 400 degrees. Prepare a sheet pan with a coating of pan spray. Place 4 chicken thighs evenly spaced apart in the sheet pan with the salt, pepper, and italian seasoning sprinkled across them.
- Arrange 4 rosemary sprigs around the chicken thighs. Peel and crush the garlic cloves, and arrange this in the pan as well. Then, drizzle the olive oil across all the ingredients. Make sure approx. half the olive oil is on the chicken thighs, and gently rub the oil and spices into the chicken so the spices adhere.
- Cover the sheet pan with tin foil, and bake the chicken thighs for 30 minutes. Then, roast the chicken thighs for an additional 30 minutes, uncovered, so the skin becomes crispy and excess liquid evaporates.
Nutrition Facts
- Servings: 4
- Calories: 286.3kcal (per serving)
- Fat: 23.5g (per serving)
- Carbs: 2.8g (per serving)
- Protein: 15.9g (per serving)
