I love cooking chicken thighs because they are versatile and economical. This chicken dish brings together the best of your summer herb garden in a one dish meal! Tender and flavorful, you’ll think about adding more chicken thighs to your regular dinner rotation.
6 chicken thighs
salt and ground black pepper to taste
1 yellow onion, diced
1/4 cup chopped fresh basil, or to taste
3 cloves garlic, sliced
2 tsp. finely chopped fresh rosemary
1 1/2 cups chicken broth
3 cups diced carrots
- Preheat oven to 375 degrees F.
- Arrange chicken thighs in a roasting pan; season with salt and pepper.
- Scatter onion over and around chicken.
- Top chicken with basil, garlic, and rosemary.
- Pour chicken broth into pan and evenly distribute carrots around the chicken.
- Cover pan with aluminum foil.
- Cook in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. (An instant-read thermometer inserted near the bone should read 165 degrees F.)
- Remove aluminum foil and continue cooking until chicken is browned, 10 to 15 more minutes.
Food Mingle Blog Alternatives and Substitutions:
- Use your favorite vegetables to round out this dish
- Fresh herbs are always the most flavorful – splurge and you won’t be sorry!
Yield: 6 servings