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.
- 4 chicken thighs
- 1 sprig rosemary, chopped
- 2-3 sprigs thyme
- 3 cloves garlic, chopped
- 1 tablespoon olive oil
- salt and pepper to taste
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.)
When it is time to cook, place the chicken pieces in the oven for 40 minutes at 375F.
Serve and enjoy!