One day last week, I sent my husband to the store for chicken breasts to marinate for grilling, and he returned with a package of boneless chicken thighs.
No worries, I said. I can use these. But I didn’t get around to marinating them for the grill, as I had intended. So at 5:00 the next night, because I’m clearly NOT a planner, I pulled the chicken thighs out of the fridge and contemplated them. What could I do with these chicken thighs that was quick and easy and tasty?
Fortunately I had a neighbor standing in my kitchen at the time who knew just what to do with those chicken thighs. She suggested that I rub some olive oil into them and season them to our liking and then bake them. If I had fresh herbs on hand, all the better.
I immediately set to work, rifling through the fridge to see what I had on hand that might work, and I just so happened to discover a half a package of “fresh” rosemary rotting in the back of my fridge, long forgotten.
(Fortunately it takes a LONG time for rosemary to rot, so it was still in fine condition even though I couldn’t remember how long ago I’d bought it.)
I rubbed each chicken thigh with olive oil, as instructed, and then seasoned them with salt and pepper and a bit of garlic powder and dried thyme. Then I placed a sprig of rosemary on top if each one and popped them in the oven to bake.
They baked at 350 degrees for about 20 minutes while I prepared my sides.
Note to self: keep rosemary in the fridge at all times. Or perhaps I should plant some in a container on my deck!
- 1 pound boneless chicken thighs
- 2 TBSP olive oil
- salt and pepper
- 1 tsp dried thyme
- fresh rosemary sprigs
- Rub each chicken thigh on all sides with olive oil.
- Season with salt and pepper to taste.
- Place them on a baking sheet.
- Sprinkle with dried thyme.
- Place a sprig of fresh rosemary on top of each one.
- Bake at 350 degrees for 20-25 minutes, or until cooked through.
- Serve with rice and a veggie.