Skillet Garlic and Rosemary Chicken Thighs

• Gluten free
• Paleo

• Meat

  • 6 Chicken thighs, skinless bone-in

• Produce

  • 4 Garlic cloves
  • 1 cup Grape tomatoes
  • 3 tbsp Rosemary, Fresh

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

Found on diethood.com

Description

Ingredients

• 6 skinless, bone-in chicken thighs
• salt and fresh ground pepper, to taste
• 4 tablespoons olive oil
• 3 tablespoons minced fresh rosemary
• 4 garlic cloves, minced
• 1 cup grape tomatoes, halved

Directions

• Season chicken thighs with salt and pepper on all sides; set aside.
• Heat olive oil in a large and heavy nonstick skillet or a cast iron skillet over medium-high heat.
• Add the rosemary and the garlic to the hot oil; cook for 1 minute or until fragrant.
• Add the chicken thighs and cook uncovered for about 15 minutes. Use a splatter screen if you have one.
• *Turn them over and continue to cook for 10 to 15 minutes, or until internal temperature reaches 165 degrees Fahrenheit.
• Stir in the halved tomatoes 5 minutes before chicken is finished cooking.
• Remove skillet from heat when chicken is done.
• Let rest 5 minutes.
• Serve with rice or pasta, and/or salad.

Nutrition