Baked Chicken with Rosemary and Garlic

Instructions

1. Step 1

   Preheat the oven to 200°C and set out a baking dish large enough to hold the chicken in one layer.

   Cookware: baking dish

2. Step 2

   Whisk the garlic, rosemary, olive oil, lemon juice, salt, and black pepper into a loose paste.

   Ingredients used: 20.0 gr Garlic, 2.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 30.0 ml Olive Oil, 6.0 gr Rosemary, 6.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Pat the chicken dry, coat it thoroughly with the rosemary-garlic mixture, and arrange it skin-side up in the baking dish.

   Ingredients used: 8.0 piece Chicken Thigh

   Cookware: baking dish, kitchen tongs, mixing bowl

4. Step 4

   Bake until the skin is browned and the juices around the chicken are bubbling.

   Timer: 40 min (fixed)

   Cookware: baking dish

5. Step 5

   Check the thickest part of each thigh, avoiding the bone; continue baking if needed until every piece reaches at least 74°C.

   Cookware: baking dish, instant-read thermometer

6. Step 6

   Rest the chicken for 5 minutes before serving.

   Timer: 5 min (fixed)

   Cookware: baking dish