These are equally good hot or at room temperature, making them excellent for a picnic or potluck. Serves 6
- 12 bone-in, skin-on chicken thighs
- 6 cloves of garlic, smashed
- 1/4 C. olive oil
- 2 sprigs of fresh rosemary, plus more for garnish
- salt and pepper
Rinse the chicken and pat it dry with a paper towel. Sprinkle the thighs all over with salt and pepper. In a shallow dish, pour in the olive oil. Place the seasoned thighs in the oil. Sprinkle them with the rosemary and garlic. Cover tightly and refrigerate for at least 2 hours, or overnight. The longer the better. Turn the thighs over once halfway through the marinating time. Heat the oven to 400 degrees. Place the thighs, skin side down, on a rimmed baking sheet- be sure not to crowd them too much or they will steam and won’t be crispy. Roast for 15 minutes, then turn them over. Drain any accumulated juices from the pan. Continue to roast for another 12-15 minutes or until they are crispy and golden brown. Allow them to rest for at least ten minutes before serving. Place them on a serving platter and garnish with more fresh rosemary.