Very easy recipe using chicken thighs, garlic, basil, and rosemary. Serve with rice.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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 (74 degrees C). Remove aluminum foil and continue cooking until chicken is browned, 10 to 15 more minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

234 calories; 12.1 g total fat; 71 mg cholesterol; 112 mg sodium. 10.5 g carbohydrates; 20.3 g protein; Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2013
Very nice. I love recipes like this because you can really use it as a base and add whatever veggies you have. I used some fresh picked green beans along with the basil and onion. It's great that it doesn't need any kind of fat or oil added. Would also be excellent with mashed 'taters. Thanks for the recipe! Read More
(19)

Most helpful critical review

Rating: 3 stars
09/02/2014
I always prepare a new recipe as written the first time. I have to say I think 60 mins in that hot of an oven is too long. Removing the foil for 10 min was not enough to brown the skin so the chicken was overcooked and pale. Next time I will shorten the total cooking time and remove the foil sooner or perhaps put the chicken under the broiler for a couple of minutes. Read More
(38)
82 Ratings
  • 5 star values: 46
  • 4 star values: 15
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 6
Rating: 5 stars
12/14/2013
Very nice. I love recipes like this because you can really use it as a base and add whatever veggies you have. I used some fresh picked green beans along with the basil and onion. It's great that it doesn't need any kind of fat or oil added. Would also be excellent with mashed 'taters. Thanks for the recipe! Read More
(19)
Rating: 3 stars
09/02/2014
I always prepare a new recipe as written the first time. I have to say I think 60 mins in that hot of an oven is too long. Removing the foil for 10 min was not enough to brown the skin so the chicken was overcooked and pale. Next time I will shorten the total cooking time and remove the foil sooner or perhaps put the chicken under the broiler for a couple of minutes. Read More
(38)
Rating: 5 stars
12/14/2013
Very nice. I love recipes like this because you can really use it as a base and add whatever veggies you have. I used some fresh picked green beans along with the basil and onion. It's great that it doesn't need any kind of fat or oil added. Would also be excellent with mashed 'taters. Thanks for the recipe! Read More
(19)
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Rating: 5 stars
08/10/2015
This recipe was simple to follow and was very tasty. I had all of the ingredients and added pear tomatoes. I also only had dry Rosemary. Like others suggested I baked it for 40 mins and baked for the remainder 20 uncovered. I did not brown the chicken prior to baking. My family had seconds. Delicious! Read More
(17)
Rating: 5 stars
04/10/2014
Quick easy and very tasty. We doubled the garlic and onion because that's just the type of family we are! Read More
(11)
Rating: 4 stars
01/18/2015
Love a dinner dish that you can quickly prep place in the oven and then relax with a glass of wine while it cooks to perfection! Easy meal with good flavor that makes the kitchen smell great. Read More
(10)
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Rating: 4 stars
09/27/2015
My family loved this I substituted the carrots with mixed veggies and made cheesy garlic mashed potatoes to go with it. Read More
(6)
Rating: 5 stars
02/21/2016
Made this last night for my fiancé and he loved it! I used less onion than called for a bit more garlic (we love our garlic!) and dried rosemary as I didn't have any fresh on hand. It was a very lovely dinner. He was extremely enthusiastic about me making it again and for the first time in the 6 years we've been together that he was adamant about me writing down the recipe to use again (his mother is an amazing cook so it can be hard to impress him). Needless to say it was a great success! Read More
(6)
Rating: 2 stars
03/21/2016
I followed the recipe to a "T." In 49 years of cooking for my husband he has never told me that he does not like what I made and does not want the left overs. All Recipes Is my favorite source for new recipes and this is the first time I have been disappointed. We thought that this recipe was bland with very little flavor. Although it is a fairly healthy dish I won't be making it again. Read More
(6)
Rating: 5 stars
06/28/2015
Loved this easy dish! So simple. I doubled the number of thighs as someone suggested and it turned out great. I did not brown the chicken prior to baking but took off foil 20 min. before it was done and it browned nicely. I have added this recipe to my meal plan! Read More
(5)