Herb-Roasted Chicken Thighs

香草烤鸡腿

Herb-Roasted Chicken Thighs — a Chinese recipe made with bone-in, fresh rosemary, garlic, ready in about 45 minutes. Step-by-step instructions with photos.

Ingredients

• bone-in, skin-on chicken thighs
• fresh rosemary, finely chopped
• garlic, minced
• rice vinegar
• neutral oil (e.g., canola or grapeseed)

Instructions

1. Pat chicken dry. Rub all over with oil, garlic, rosemary, and rice vinegar. Let sit 10 minutes at room temperature.
2. Heat a heavy oven-safe skillet (cast iron preferred) over medium-high heat until oil shimmers. Place chicken skin-side down; press gently with spatula for 1 minute to ensure contact.
3. Sear undisturbed for 6–7 minutes until skin is deep golden and releases easily from pan. Flip and sear 2 minutes on meat side.
4. Transfer skillet to preheated 200°C (400°F) oven. Roast 18 minutes—juices should run clear when thigh is pierced near bone.
5. Rest 4 minutes in skillet off heat. Serve with pan drippings spooned over top.