Best 3 Straight From Freezer To The Oven Chicken Thighs With Rosemary Recipes
Have your chicken thighs stashed away in the freezer, but crave a savory and delectable meal? Look no further! We've got the perfect solution for you: straight from the freezer to the oven chicken thighs with rosemary. This convenient recipe transforms frozen chicken thighs, a staple in many kitchens, into a golden-brown, tender, and flavorful dish infused with the aromatic essence of rosemary. Get ready to unleash a culinary delight that will satisfy your taste buds and make you forget all about thawing chicken in advance.
Check out the recipes below so you can choose the best recipe for yourself!
STRAIGHT FROM FREEZER TO THE OVEN CHICKEN THIGHS WITH ROSEMARY
My Mom helped me come up with this easy recipe. Great for when you need a quick dinner idea but don't have time to thaw first.
Provided by rachelallen828
Categories Chicken Thigh & Leg
Time 1h1m
Yield 3 chicken thighs, 3 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Arrange frozen chicken thighs on a lined and greased baking pan.
- Coat chicken with butter, rosemary, and lemon juice.
- Bake at 375 for 50 - 60 minutes.
Nutrition Facts : Calories 117.3, Fat 6.5, SaturatedFat 3.1, Cholesterol 67.5, Sodium 93.2, Carbohydrate 0.4, Sugar 0.1, Protein 13.6
FRESH ROSEMARY CHICKEN THIGHS
Quick, tasty rosemary chicken thighs.
Provided by Arlene Tallman
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine rosemary, lemon zest, salt, and pepper in a bowl. Rub over chicken thighs and place in a baking dish. Spray with cooking spray.
- Bake in the preheated oven until thighs are no longer pink in the centers and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 190.7 calories, Carbohydrate 0.4 g, Cholesterol 70.9 mg, Fat 11.9 g, Fiber 0.2 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 544.4 mg
ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY
The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what's convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
- Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
- Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they're completely under the chicken.
- Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
- To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 38 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Thaw chicken thighs properly: Place the frozen chicken thighs in a colander set over a bowl in the refrigerator overnight, or for at least 8 hours. This will allow the chicken to thaw evenly and safely.
- Use a high-quality olive oil: The flavor of the olive oil will come through in the final dish, so it's important to use a good quality oil. Look for an extra virgin olive oil that is cold-pressed and has a fruity flavor.
- Season the chicken thighs generously: Don't be shy with the salt and pepper. Season the chicken thighs liberally on all sides before cooking to ensure they are well-flavored.
- Roast the chicken thighs at a high temperature: This will help to create a crispy skin and juicy interior. Roast the chicken thighs at 425°F for 20-25 minutes, or until they are cooked through.
- Let the chicken thighs rest before serving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish. Let the chicken thighs rest for 5-10 minutes before serving.
Conclusion:
Straight-from-the-freezer chicken thighs with rosemary is a quick and easy weeknight meal that is packed with flavor. By following these tips, you can ensure that your chicken thighs are cooked perfectly and that the dish is a hit with your family and friends. You can also experiment with different herbs and spices to create your own unique flavor combinations.
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