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Herb-Roasted Chicken Thighs
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| Description |
| Chicken thighs often avoided can be incredibly delicious. Maria takes bone-in chicken thighs, seasons them and oven roasts them together with fresh rosemary, thyme, onions and garlic. The pan juices alone are over the top but Maria takes it up a notch with a basamti rice pilaf with walnuts, mint and pomegranate seeds. Hands-free, hard to mess up and great for that busy weeknight dinner. |
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Cook Time: 45 minutes |
| Ingredients: |
| Chicken thighs, rosemary, thyme, onion, garlic, garlic salt, onion powder, oregano, paprika, black pepper, seasoning, rice, butter, mint, parsley, walnuts |
| Cooking Instructions: |
| Preheat oven to 400F. Place vegetables and herbs in the provided pan. Place chicken on top of the vegetables and herbs. Bake uncovered for about 45 minutes until chicken is cooked through. Reheat rice and serve with chicken, onions and garlic. Top chicken with pan juices. Discard the herbs. |
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My family enjoyed these. We did a generous grind of coarse salt over the top before baking. When the cook time was done we broiled for a few minutes to crisp up the skin. They were perfectly cooked after. The rice pilaf has an unusual but nice flavor and we did some broccoli on the side. |
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Reviewed by: Lacy J from Houston.
on 5/17/2022 |
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I love Maria's Peruvian Chicken Thighs and was hoping these would be similar. I was a bit disappointed. These weren't bad, just not as good as I had hoped... |
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Reviewed by: Kathy from Sugar Land.
on 1/25/2020 |
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See short review |
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Reviewed by: Diane from Pearland, TX.
on 11/3/2019 |
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