Rosemary-Infused Chicken Thighs with Roasted Garlic

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs roasted with whole garlic cloves and fresh rosemary, served with a simple pan sauce made from the pan drippings and white wine. This French-inspired chicken recipe, ready in about 35 minutes, pairs chicken thighs, fresh rosemary, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 French cuisine 410 cal/serving

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Ingredients

8 (bone-in, skin-on) chicken thighs
3 tbsp finely chopped fresh rosemary
12 garlic cloves
3 tbsp olive oil
1/2 cup white wine
1/4 cup chicken broth
2 tbsp unsalted butter
1 tsp sea salt
1/2 tsp freshly ground black pepper

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Instructions

Step 1: Pat chicken thighs dry with paper towels. Season both sides with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Rub 3 tbsp chopped fresh rosemary into the chicken skin.
Step 2: Heat 3 tbsp olive oil in a large oven-safe skillet over medium heat until shimmering. Place chicken thighs skin-side down in the skillet and cook for 5 minutes until golden brown and skin is crispy.
Step 3: Flip chicken and add 12 unpeeled garlic cloves to the skillet around the chicken. Transfer skillet to a preheated 400°F oven and roast for 20 minutes until chicken reaches 165°F internally and garlic is tender.
Step 4: Carefully remove chicken from skillet, leaving garlic and drippings behind. Transfer chicken to a plate and tent with foil to rest.
Step 5: Pour off excess fat from skillet, leaving about 1 tbsp drippings. Add 1/2 cup white wine to the skillet and scrape up any browned bits with a wooden spoon, simmering for 2 minutes until reduced by half.
Step 6: Stir in 1/4 cup chicken broth and 2 tbsp unsalted butter, cooking until butter melts and sauce thickens slightly. Return chicken and garlic to the skillet, spooning sauce over the top. Serve immediately.