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Rosemary Garlic Chicken Thighs

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Main
Servings: 4
Author: Hip Foodie Mom


  • 4- 6 chicken thighs can be boneless and skinless if you prefer
  • 1 tablespoon olive oil
  • 1/4 cup Gallo‚Äôs Merlot wine
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh sage chopped
  • 1 tablespoon shallot minced or finely diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2-3 garlic cloves sliced
  • 1 tablespoon butter melted


  • Preheat your oven to 400 degrees. In a medium-sized bowl, whisk together the olive oil, a 1/4 cup of Gallo's Merlot wine, fresh rosemary and sage, your finely diced shallots and salt and pepper. Set aside. Spray a shallow glass or enameled baking dish with non-stick cooking spray. Place the chicken thighs in single layer (skin side down) in the prepared dish.
  • Pour the rosemary-wine mixture over the chicken and place the fresh sliced garlic over the top. Cover tightly with foil and bake for 30 minutes. After 30 minutes, quickly take the dish out of the oven and remove the foil, flip thighs and brush the top of the chicken with the melted butter. Place back into the oven and continue to bake uncovered for 20 to 25 minutes, basting a few times, or until the internal temperature reaches 180 degrees.
  • Remove from the oven and enjoy! You can reduce the pan juices, if desired, and pour over the chicken when serving.