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Home » Garlic Roasted Chicken Thighs

Garlic Roasted Chicken Thighs

February 5, 2016 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on February 5, 2016

  • Prep Time: 10m
  • Cook Time: 2h
  • Total Time: 2h 10m
  • Serves: 4

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 head of garlic, about 12-14 cloves, peeled (mince half of the garlic)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon seasoning salt
  • 2 ounces Olive Oil
  • 1 (15oz) can of whole carrots, drained (I used Le Sueur Baby Carrots)*Optional to serve with the chicken:
  • Yellow Saffron Rice, cooked according to package directions
  • Peas with mushrooms and pearl onions, heated
  • *You'll also need foil and a oven proof skillet (or large baking dish)

Instructions

  • Pre-heat oven to 300F.Lay the chicken thighs, skin up, in the skillet. Spread the minced garlic onto the chicken. Season with seasoning salt and paprika.
  • Toss in the rest of the whole garlic cloves and evenly spread the carrots around the chicken in the skillet. Drizzle the olive oil onto the chicken.
  • Turn the chicken over so that the skin is facing down in the skillet.
  • Cover the skillet with foil, crimping the edges tightly and place into the preheated oven.
  • Bake chicken for 45 minutes.
  • CAREFULLY remove from the oven and flip the chicken thighs so that the skin side is up.
  • Carefully place foil back onto skillet and bake for 1 hour.
  • Remove foil.
  • Scoop out some of the juices and place in a small bowl.
  • Turn the broiler on.
  • Let the chicken thighs sit in the oven, under the broiler for 7-10 minutes or until the tops are golden brown and crispy.
  • Drizzle with chicken drippings before serving.
  • **Optional plating -- serve over Yellow Saffron Rice & Peas with mushrooms and pearl onions**
  • Print

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