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For the perfect fall transition dinner, try Rosemary Chicken Thighs. Crispy, juicy chicken thighs roasted in the oven with rosemary, apples, Brussels sprouts, and a sinfully good honey dijon sauce, this recipe will become an instant winner all season long.
Meet your new favorite one-pan dinner wonder: rosemary chicken thighs.
Complete with a serving of fruit (apples), vegetables (Brussels sprouts), and protein (chicken thighs), this easy oven recipe comes together in under 45 minutes and could not be easier to prepare.
True to its place among other one pan greats like Sheet Pan Chicken with Rainbow Vegetables and Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts, today’s rosemary chicken thighs offer fast prep and easy cleanup.
This recipe highlights classic comfort food with a fall twist!
“This is a new favorite in our house!!! It is SO SIMPLE to make and yet the flavor seems to go all through the chicken.”
— Margaret —
This baked rosemary chicken recipe is ultra satisfying and offers complex layers of flavor that develop during high-temperature roasting.
And, the rosemary thighs themselves?
They may well be my very favorite part.
The rosemary perfumes them with flavor, and the skin is so dark and golden, you may never want your baked chicken any other way again (be sure to check out my Baked Chicken Thighs and Baked Bone In Chicken Breast too!).
You can adjust the flavor of this recipe in so many ways. Add other herbs or try incorporating some whole roasted cloves of garlic, lemon wedges, or lemon zest. (Lemon rosemary chicken? Yes, please!)
The best way to know when chicken thighs are fully cooked is to use an instant-read thermometer. When they reach an internal temperature of 165 degrees F, they’re ready to serve.
Try rosemary chicken leftover over a bed of greens. It’s especially delicious served over this Harvest Salad too.
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This one-pan rosemary chicken dinner will light up your table and make your healthy dinner routine easier. I hope they give you the very best taste of fall.
Sure! You’ll lose the golden skin and the meat won’t be *as* moist, but they will still be tasty. Note the thighs will cook more quickly, so you may want to give the veggies a head start (see Baked Chicken Thighs for assorted cooking times).
If you’d like to add other fresh or dried herbs to this recipe, thyme and sage are two wonderful options to consider trying.
Rosemary has a lovely earthy, woodsy taste and aroma. Some people find it to have a strong flavor, so feel free to adjust the amount to suit your taste preferences.
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.
Serving: 1(of 4)Calories: 672kcalCarbohydrates: 20gProtein: 43gFat: 48gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 236mgPotassium: 925mgFiber: 5gSugar: 10gVitamin A: 862IUVitamin C: 76mgCalcium: 69mgIron: 3mg
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