Rosemary Chicken Recipe - Made with caramelized chicken thighs, chunks of sweet red bell pepper, and fresh rosemary for a simple aromatic meal that is fresh, healthy, and incredibly flavorful! Perfect for serving with all your favorite sides any night of the week!
This recipe for rosemary chicken is a one-skillet meal ready in 30 minutes and uses just 4 ingredients (plus a little salt and pepper!). It’s quick and easy, so flavorful, and the light herby flavor of the rosemary always hits just right.
All you need to make the chicken thighs with rosemary is chicken, rosemary, chunks of red bell pepper, olive oil, and salt and pepper. It’s seared and caramelized on the outside, juicy and succulent on the inside, and is the perfect easy weeknight meal the whole family will love.
Seriously, it’s kid-approved and husband-approved over here, and that’s always a win!
There’s nothing better than a healthy delicious meal that can be made in a pinch. We enjoy ours with mashed potatoes and a quick salad but you can serve it with any of your favorite sides!
Ingredients for Rosemary Chicken Thighs
- Chicken thighs: For this recipe, I use skinless chicken thighs. Juicy dark meat with a ton of flavor.
- Red bell peppers: Cut into large chunks, these bright red veggies add flavor, color, and a hint of sweetness that green peppers wouldn’t give. So, stick with red!
- Extra virgin olive oil: Needed for searing the meat, helping to brown it as well as sauteing the peppers to bring out their caramelization.
- Rosemary: Fresh sprigs of rosemary will give you that vibrant aroma. Remove the leaves from the stem and chop them up.
- Salt & pepper: To season the chicken before searing.
How to Make Rosemary Chicken Thighs
Step 1: Pat chicken dry with paper towels to get rid of the surface moisture. This will help it to brown and caramelize nicely. Season both sides with salt and pepper.
Step 2: Heat oil in a large skillet over medium-high heat. When the oil is hot add 4 chicken thighs at a time and half of the bell pepper chunks. We’re working in batches to not overcrowd the pan. Cover the meat with a heavy lid. We’re not covering the pan to trap heat and moisture, you just want to place something heavy on the thighs so that there it gets a nice sear.
Step 3: Cook for 5-7 minutes until brown and caramelized. Remove the lid and flip the chicken and peppers over. Sprinkle ½ Tablespoon of rosemary and place the lid back on the meat. Cook for another 3-5 minutes until the chicken thighs are cooked through.
Step 4: Transfer chicken and peppers to a foil-lined baking sheet and place it in a preheated 200F oven to keep warm while you repeat the steps with the remaining chicken and peppers.
Tasty Variations
- Add some fresh garlic to your dish if you prefer. The aromatic combination of garlic and rosemary is amazing.
- If you don’t like pieces of rosemary in your food, you can toss the whole sprig in there as it cooks, and then keep it there for presentation when you serve it. It’s much easier to remove off your plate that way.
- Lemon and rosemary is another fantastic pairing. Feel free to squirt some lemon juice onto the chicken before serving. Parmesan would be a great addition too!
- Swap the red peppers for another vegetable, or use them both. Orange or yellow bell peppers, zucchini, mushrooms, or onions are flavorful options.
Recipe FAQs
How do I know when my chicken is cooked?
The best way to tell is by using a meat thermometer. At the thickest part of the thigh, it should have an internal temperature of 165F. The juices should run clear and it should no longer be pink in the middle.
Sometimes with bone-in meat, it’s trickier to tell. I’ve tested and retested this recipe, so you should be fine if you follow my directions.
What can I serve with this rosemary chicken thighs recipe?
Potatoes: Instant Pot mashed potatoes, roasted potatoes with garlic and rosemary, scalloped potatoes
Rice: White or brown rice, or keep it low carb with cauliflower rice.
Salad: Easy Greek salad, or a simple tossed salad.
How to store leftovers?
Keep leftover chicken thighs in an airtight container in the fridge for up to 3 days. Enjoy leftovers for a light lunch with a side salad or a complete dinner all over again!
Best way to reheat it?
If you are looking for a quick reheat, pop it in the microwave. If you want to get a little bit of that crispness back, you can reheat it in the oven at 350F until heated through.
Other Chicken Thighs Recipes
- Honey Garlic Chicken Thighs
- Creamy Oven Baked Chicken Thighs
- Baked BBQ Chicken Thighs
- Creamy Chicken and Rice Casserole
- Greek Chicken Quinoa Bowl
If you tried this Caramelized Rosemary Chicken Thighs Recipe or any other recipe on our website, please leave a * star rating and let me know how it went in the comments below. Thanks for visiting!
Caramelized Rosemary Chicken Recipe - 30 Minute Meal
Equipment
Ingredients
- 8 bone-in chicken thighs skinless
- 3 large red bell pepper cut into large chunks
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon rosemary chopped fresh
- salt and pepper to taste
Instructions
- Preheat the oven to 200F.
- Season both sides of chicken thighs with salt and pepper. In a large skillet over medium-high heat add 1 tablespoon olive oil. When the oil is hot add 4 chicken thighs and half of bell peppers chunks. Cover with something heavy, like small heatproof lid and heavy cast iron lid on top, it will give this dish a beautiful sear that will caramelize the chicken thighs.
- Cook for 5-7 minutes, or until brown sear.
- Remove the lids, flip chicken thighs and bell peppers on the other side, sprinkle ½ tablespoon rosemary, cover with lids and cook for 3-5 minutes or until chicken thighs are cooked thru.
- Transfer chicken thighs with bell peppers to a baking sheet, cover with foil paper and place it in the oven, to keep warm.
- Repeat step 1-4 with the rest of the chicken thighs. Serve with mashed potato and salad. Grab a fork and enjoy!
200°F? Are you sure that's hot enough?
Yes, it is perfect for keeping food warm!
Thank you so much...i will enjoy myself this weekend with this yummy looking recipe
Ill try this recipe this weekend