Rosemary and Thyme Baked Chicken Thighs

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Chicken thighs are the best part of the chicken. They are juicy, and they have a delicious flap of skin that when roasted right, is basically just a crunchy layer without fat. Best of all, they are cheap! A few days ago, I was telling my mum how $8.50 bought me 7 chicken breast halves ($1.99/lb on sale!) and the first thing she said was “chicken breast is so dry.” Yeah, back in Asia, nobody likes chicken breasts, and here, people don’t like chicken thighs.

Oops, I digressed. Anyway, I love how rosemary and thyme go together and compliment each other so well. I especially love how rosemary gets super crunchy when roasted, so this is just a perfect recipe with crunchy rosemary and chicken skin bits with the juicy chicken flesh within.

Ingredients

  • 4 chicken thighs
  • 1 sprig rosemary, chopped
  • 2-3 sprigs thyme
  • 3 cloves garlic, chopped
  • 1 tablespoon olive oil
  • salt and pepper to taste

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Place the chicken, olive oil, chopped garlic and herbs, and salt and pepper in a bowl.

Toss the chicken in the bowl to evenly cover it with the garlic and herbs.

Cover and let marinate in the fridge for an hour (or more.)

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When it is time to cook, place the chicken pieces in the oven for 40 minutes at 375F.

Serve and enjoy!

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