Oven-Roasted Rosemary Chicken Thighs

• Gluten free
• Paleo

• Meat

  • 4 Chicken thighs

• Produce

  • 12 Garlic cloves, whole
  • 4 Red onions, small
  • 1 Rosemary, Fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on whatsinthepan.com

Ingredients

• 2 tbsp olive oil
• 4 chicken thighs
• 4 small red onions, quartered
• 12 garlic cloves, whole
• Fresh rosemary
• Salt and pepper to taste

Directions

• Preheat oven to 425°F.
• Preheat large skillet on medium high heat. Generously season both sides of chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil over medium high heat until hot. Add chicken to the skillet and cook skin side down for 5 minutes until browned. Flip chicken and cook the other side for 4 more minutes. Remove from heat.
• Add whole garlic cloves and quartered red onions to the skillet with chicken. Put fresh rosemary sprigs under the chicken thighs and around them.
• Place skillet with the chicken into the oven and bake for 25 minutes at 425 F, uncovered.