Roasted Rosemary and Thyme Chicken
You can not go wrong when you combine the rosemary, thyme, and garlic with any vegetable or a meat. They add an amazing flavor and aroma.
In this dish, I decided to use chicken thighs. I left the skin on to enhance the flavor of the tender meat and give that nice crispy skin texture with each bite.
Ingredients
Two pounds of chicken thighs with the skin (about four small thighs total)
½ teaspoon of turmeric
One teaspoon of ginger
½ teaspoon of salt
½ teaspoon of black pepper
Two teaspoons of dry thyme
Two teaspoons of dry rosemary
One tablespoon of extra virgin olive oil
One whole head of garlic
Fresh rosemary and thyme to garnish (optional)
Direction:
Clean the chicken well under running water and remove any excess fat. Keep the skin on. Let drain.
In a bowl, add all the spices and herbs: turmeric, salt, black pepper, ginger, rosemary, thyme, and olive oil.
Preheat the oven to 385 degrees Fahrenheit or 196 degrees Celsius.
Place the chicken thighs in a baking pan and rub the mixture in very well. Make sure put some of the mixture between the skin and meat. Just like this
Peel each individual garlic clove, (don’t dice) and add to the chicken along with 4 tablespoons of water. BE CAREFUL when you pour the water. Make sure you do not wash off the spices and herbs. Try to pour it on the side of the pan.
Place the baking pan in the oven and let roast for about 30 to 40 minutes until the skin is brown and the meat is tender.
Garnish with fresh thyme and rosemary and serve with a healthy vegetable side. Enjoy!