This rosemary chicken is incredible, and it comes together with just 5 ingredients! As soon as you taste a juicy chicken thigh, you are hit with an explosion of rosemary and garlic flavor that’s out of this world. It’s fast enough to make on a busy weeknight and fancy enough for a dinner party.
Rosemary Chicken – Low Carb, Keto, Gluten-Free, Grain-Free, THM S
You know how much of a foodie I am and you know that I want to serve the healthiest food possible. This baked rosemary chicken is one of my favorites for serving to friends and family. They just so happen to devour every single bite. That tells me I should keep on making it.
The best part even the little kids will eat it too. And if you have kids, you already know that getting kids to eat healthy food is sometimes a considerable chore. Plus, you can pair this with some roasted veggies, and you have a meal that tastes so good you’d think a chef prepared it! Okay, maybe not a chef, but you get my point…it’s delicious!
How To Make Rosemary Chicken
When you hear rosemary chicken, you might be worried that it takes a while to make. Guess what! You can make the juiciest baked rosemary chicken thighs in less than 45 minutes. That’s perfect when you are busy and don’t have a ton of time.
First Step: Use a large casserole dish and add the chicken thighs, garlic, and rosemary. Sprinkle the chicken thighs with olive oil and salt.
Second Step: Bake, the rosemary chicken for 35-45 minutes. Check the chicken with a meat thermometer. When it reads 160 degrees, it can be removed from the oven.
Third Step: Begin making the gravy after the chicken is done baking. Take the cooking juice from the chicken and put it in a small saucepan.
NOTE: If you don’t have enough chicken juices to make 3 cups, go ahead and add in some chicken or vegetable broth.
Fourth Step: Sprinkle salt, pepper, and place rosemary in the pan with the juice. Add in the xanthan gum. Cook the gravy over medium heat while whisking. Once it’s thickened season with salt and pepper, then serve with baked rosemary chicken.
Serve with Mashed Cauliflower for a delicious dinner!
What Does Rosemary Taste Like?
If you haven’t tried rosemary before, you’ve been missing out. It has an earthy and almost woodsy flavor. You’ll notice hints of lemon and mint. It goes great with chicken, vegetables, pizza, pork, and all sorts of other foods. Try it with a variety to see how you like it best.
How Do You Know If Chicken Is Done?
The only real way to know if the rosemary chicken thighs are done is by using a meat thermometer. It needs to read 160 degrees F. when it’s removed from the oven. Then it will finish cooking as it rests for a few minutes.
If you don’t have a thermometer, keep in mind these things. You don’t want to ever consume chicken that appears to be raw or bloody. When you pierce the chicken and juice runs out, it should be clear and never bloody or brown. If it is, then it needs to bake longer. The meat should be firm when it’s done too, not soft like when you first put it in the oven.
Do I Have To Use Fresh Rosemary?
Yes, for the best results possible, it’s best to use fresh. If you don’t have access to fresh and you want to use dried, make sure to use no more than ⅓ of what the recipe calls for. So, in this case, you need a total of 3 sprigs, which would equal 1 tablespoon of fresh rosemary. Because you are using dried, you don’t want to use more than 1 teaspoon worth.
Due to the fact that dried herbs have a much stronger flavor, you don’t want to use more than needed. If you do, there is a strong possibility that it won’t taste good because it will be too strong.
How Do You Store Rosemary Chicken?
Store the baked rosemary chicken in the refrigerator. Wrap it with aluminum foil or plastic wrap to give it an extra barrier of protection. Then place it in a storage container. It will last an average of 3-4 days.
Never eat the rosemary garlic chicken if it smells strange, is moldy, or looks odd. Eating spoiled food can make you ill, and it’s not worth the risk.
Can You Freeze Rosemary Chicken?
Make sure the chicken is cooled down to room temperature and put it in a freezer bag or freezer-safe container. It will last 1-2 months in the freezer.
It’s nice to make this baked rosemary chicken ahead of time and serve it later. If you like to plan your meals, this is a great one to try!
How Do You Reheat Rosemary Chicken?
For reheating, you can use the microwave to warm it up quickly. Otherwise, bake it in the oven at 350 degrees for 12-15 minutes. It’s best if you add about ½ cup of chicken broth or water to the dish. It will help steam it and keep it moist instead of drying it out. It doesn’t take long to get hot; then you can serve.
If you love this rosemary chicken, I think you’ll enjoy some of these other chicken main courses. They all taste great!
- 5 lbs boneless skinless chicken thighs
- 6 cloves of garlic halved
- 2 tbsp olive oil
- 1 tsp salt
- 2 sprigs fresh rosemary
- 3 cups cooking liquid from the chicken add additional broth if needed
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 sprig fresh rosemary
- Preheat oven to 350.
- Put the chicken thighs, garlic, and rosemary in a large casserole dish. Drizzle with the olive oil and sprinkle with the salt.
- Bake for 35-45 minutes or until the chicken is 160 degrees when checked with a meat thermometer.
- Carefully pour the cooking liquid into a small saucepan. Add the salt, pepper, and rosemary. Sprinkle with the xanthan gum. Cook over medium heat, whisking, until it has thickened. Season with additional salt and pepper if desired. Serve with the rosemary chicken.