Rosemary Chicken Thighs
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
672 kcal
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Course
Main Course
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Cuisine
American
Rosemary Chicken Thighs
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The BEST rosemary chicken thighs! An easy one-pan roasted rosemary chicken recipe baked with apples, Brussels sprouts, and onions.
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Ingredients
- ¾ pound Brussels sprouts* ends trimmed and halved (see note)
- 1 medium yellow onion* thinly sliced (about 1 1/2 cups)
- 1 medium tart apple* such as Granny Smith, halved, cored, and cut into 8 wedges*
- 2 tablespoons extra virgin olive oil divided
- 1 tablespoon Dijon mustard
- ½ tablespoon honey
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 2 ½ to 3 pounds bone-in skin-on chicken thighs about 5 thighs
- 5 sprigs fresh rosemary plus additional chopped fresh rosemary for serving
Instructions
- Positions racks in the center and upper thirds of your oven, and preheat the oven to 425 degrees F.
- Arrange the onion, apple slices, and Brussels sprouts in the center of a large, rimmed baking sheet. Top with 1 tablespoon oil, honey, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat, then spread in an even layer.
- Nestle the chicken onto the sheet pan towards its center, skin side up, moving the apple and vegetables aside as needed so that the chicken sits directly on the sheet pan. Pat the chicken dry, and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle the remaining 1 tablespoon of oil over the top. Lay a sprig of rosemary on top of each piece of chicken. (If you have more thighs than sprigs, cut the sprigs into pieces as needed and divvy them up.)
- Bake the chicken and vegetables on the center rack for 15 minutes. Remove the pan from the oven, and use a spatula to stir the vegetables. Return the pan to the oven, and continue baking for 5 to 10 minutes, until the chicken is cooked through. It will register 165 degrees F on an instant-read thermometer inserted at the thickest part. If some pieces of the chicken finish sooner than others, remove them to a plate and continue cooking the remaining pieces until they are done. The apples will become very soft and break down, and the onions and Brussels sprouts will darken and become super crisp (this is the honey caramelizing).
- Remove the pan from the oven, then remove and discard the rosemary springs. Return any chicken pieces you removed earlier to the pan. Turn the oven to broil. Place the pan on the upper third of the oven and broil for 2 to 3 minutes, until the skin is golden and crispy. (This step will crisp the veggies further, too; if you prefer them not to continue crisping, remove them from the pan prior to broiling, or place the chicken on a different lined baking sheet.)
- Remove the pan from the oven, and season the chicken with an extra pinch of salt and chopped fresh rosemary. Serve the chicken hot with the apples and veggies.
Notes
- TO STORE: Place cooked chicken and veggies in separate containers, and store in the refrigerator for up to two days.
- TO REHEAT: Remove the leftovers from the refrigerator and let them come to room temperature. Place on a foil-lined baking sheet and warm in a 325-degree F oven for 10 to 15 minutes, or until heated through. Season with a bit of extra salt and more fresh rosemary as needed.
- *MORE VEGGIES: The recipe, as written, yields a moderate amount of veggies per person. We like a generous serving, so I tend to double the Brussels sprouts, apple, and onion mixture (as well as the honey, mustard, oil, and salt and pepper that go on top of them). Then, bake the extra vegetables on a separate sheet pan at the same time as the chicken. Depending upon your oven, you may need to extend the baking time by a few minutes since it will be more crowded.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
672kcal
(34%)
Carbohydrates
20g
(7%)
Protein
43g
(86%)
Fat
48g
(74%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
9g
Monounsaturated Fat
22g
Trans Fat
0.2g
Cholesterol
236mg
(79%)
Potassium
925mg
(26%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
862IU
(17%)
Vitamin C
76mg
(84%)
Calcium
69mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 672kcal | 34% |
| Carbohydrates | 20g | 7% |
| Protein | 43g | 86% |
| Fat | 48g | 74% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 236mg | 79% |
| Potassium | 925mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 862IU | 17% |
| Vitamin C | 76mg | 84% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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