Herb Roasted Chicken Thighs with Charred Rosemary is a healthy oven-baked recipe that you make in one pan, for an easy weeknight dinner! Gluten-free, low-carb, paleo, and Whole30 compliant.
Ingredients for Herb Roasted Chicken
- Bone-in chicken thighs, with skin– If you prefer white meat, this recipe works fine using bone-in chicken breasts. Depending on their size, you may need to add a few minutes to the cooking time.
Greek Herb Dressing
- Fresh rosemary – Rosemary is actually rich in anti-inflammatory compounds, which are thought to boost the immune system and blood circulation. Real food medicine!
- Olive oil, or any neutral flavor, high smoke point oil, like refined avocado oil.
- Fresh lemons, for juice and slicing
- Balsamic vinegar
- Garlic cloves, or jarred minced garlic
- Dried oregano
- Shallots or substitute with slices of yellow onion
- Fresh Italian (leaf) parsley
- Sea or kosher salt and black pepper
How to Make Greek Roasted Chicken Thighs
- Set your oven to preheat and prep the chicken.
While you’re waiting for the oven to preheat, set the chicken aside so that it can come to room temperature. If it’s too cold, it won’t brown well.
- Char the rosemary.
Place rosemary sprigs in dry skillet or cast iron pan over medium heat. Dry fry them in the pan until the leaves are fragrant and charred, about 3-4 minutes.
Why char/dry fry the herbs? Dry frying fresh herbs is a great way to release the natural oils, which infuses more flavor into whatever it’s cooking with!
For this recipe, that infusion of flavor means you don’t have to marinate the chicken. Time saver for the busy weeknight win!
- Make the Greek dressing.
Strip rosemary leaves from stems and place in medium size mixing bowl. Add remaining dressing ingredients and whisk to combine.
- Sear the chicken thighs.
Be sure to leave some space between the pieces so that they brown rather than steam.
Tip – Don’t flip the chicken over until it releases itself naturally from the pan. This will happen when the skin releases enough fat into the pan.
- Cover chicken with Greek dressing and bake.
Pour off the majority of the fat from the pan, but keep a tablespoon of it in the pan for moisture.
If you like extra crispy skin, you can, broil at 500°F. for the final 1-2 minutes. Internal temperature should reach 165°F. at the thickest part of the chicken thighs. Be sure to prevent the probe from touching any bones.
Let the meat rest 5-10 minutes before slicing. Garnish with fresh diced parsley.
Serving Suggestions
Like most healthy baked chicken recipes, the Greek roasted chicken thighs are perfect with sides like steamed rice or quinoa, cauliflower rice salad, or oven roasted potatoes.
It’s also delicious with veggie sides like candied bacon and asparagus, broccoli, and peri peri carrot fries.
Greek Herb Roasted Chicken with Charred Rosemary
- Total Time: 50 minutes
- Yield: 5 servings 1x
- Diet: Gluten Free
Description
Herb Roasted Chicken Thighs with Charred Rosemary is a healthy baked chicken recipe that you make in one pan, for an easy dinner! Gluten free, low carb, paleo, and Whole30 compliant.
Ingredients
- 1 ½ lbs bone-in chicken thighs with skin (approx. 5 – 6 thighs)
For the Greek dressing
- 2 sprigs rosemary
- ¼ cup olive oil, plus more for the pan
- ½ lemon, juiced
- 2 Tablespoons balsamic vinegar
- 3 garlic cloves (or 2 teaspoons minced)
- ½ teaspoon kosher or sea salt, plus additional pinch for seasoning chicken
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 2 chopped shallots or 1 medium yellow onion, sliced
- 1 lemon, thinly sliced
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F. Use paper towels to pat chicken dry, then set aside.
- Place rosemary sprigs in dry skillet or cast iron pan over medium heat. Dry fry in pan until leaves are fragrant and charred, about 3-4 minutes.
- Strip rosemary leaves from stems, then place leaves in medium size mixing bowl. Add remaining dressing ingredients; olive oil, lemon juice, balsamic vinegar, garlic, salt, pepper, and oregano. Whisk to combine.
- Heat 1 tablespoon olive oil in large, oven safe skillet over medium high heat. Rub chicken thighs with pinch of sea salt, then add to pan, skin side down. Cook on medium high (rearranging chicken thighs and rotating pan to evenly distribute heat) for about 10 minutes, or until skin is golden brown.* (See notes)
- Pour off majority of fat from pan, keeping about 1 tablespoon in the pan for moisture. Place chicken skin side up, then arrange the sliced shallot/onion around the chicken thighs and pour or brush the Greek dressing over chicken and onion. Add lemon slices to pan and place in oven at 400°F. for 25 minutes.
- For crispy skin (if desired), broil at 500°F. for the final 1-2 minutes. Internal temperature should reach 165°F. at the thickest part of the thighs. Be sure to prevent the thermometer probe from touching any bones.
- Tent the chicken with foil and let it rest on cutting board for 5-10 minutes before slicing. Garnish with fresh diced parsley.
Notes
- Tip – Don’t flip the chicken over until it’s released enough fat from the skin. This prevents the skin from sticking to the pan. Also, make sure the chicken isn’t too cold when adding to the pan.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 327
- Sugar: 2.1 g
- Sodium: 490.4 mg
- Fat: 17.6 g
- Saturated Fat: 3.2 g
- Carbohydrates: 4.5 g
- Fiber: 0.7 g
- Protein: 35.8 g
- Cholesterol: 162 mg
When do the shallots get added?
HI Cari! I just updated step 5 so it’s a bit more clear about that.
Step 5. Pour off majority of fat from pan, keeping about 1 tablespoon in the pan for moisture. Place chicken skin side up, then arrange the sliced shallot/onion around the chicken thighs and pour or brush the Greek dressing over chicken and onion. Add lemon slices to pan and place in oven at 400°F. for 25 minutes.
Let me know if that makes sense! And keep me posted! Thanks!
This. was. scrumptious. Bursting with flavor and so tender. The shallots alone were worth the effort! This will definitely go into regular rotation at our house!!!
I’m so glad!! It’s a fav here too. Thanks for the feedback and leaving a rating Emily! I so appreciate it.
Great recipe – everyone loved it. We used some rather large, bone-in breasts, I think the key is making sure the breast comes out around 160F and then letting it rest and complete heating up to 165F.
Great feedback! Thanks Tim
I just made this recipe last night (with skinless and boneless chicken thighs) and it was DELICIOUS!!
Thank you so much for sharing this recipe =)
I’m so glad! Thanks for feedback perla
Could I do this with boneless, skinless chicken thighs or breasts? If so, would there be any modification to cooking time? Thanks!
I think so! It might take longer to cook in the oven though. I would check after 15 -20 minute in oven. Use a meat thermometer. You won’t need to broil since there is no skin
Great flavor! I have been jamming on mustard flavors lately, this was so delicious! We are going to make it again next week.
Yaaayy!! I’m so glad you enjoyed this Stephanie! Thanks for coming back to let me know!
Hi Lindsay,
This recipe looks delicious and I was drooling over your beautiful pan. What brand is it please 😍
It’s actually from etsy! An old cast iron. I”ll have to look at the brand name when I get back to my kitchen. 🙂
The seasonings and flavors here were perfect!
Yes, Ashley… I agree! I hope you enjoyed the meal!
Roasted chicken is always a go to for me. The Greek flavors of this recipe take it to a new level of yum, rosemary and chicken were totally made for each other!
This was a huge hit at my house! Everyone loved it!
I love all of these seasonings! My family will go crazy for them, thank you!