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Rosemary Chicken Thighs

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 dry red wine
  • 1 teaspoon fresh rosemary chopped or 1/2 teaspoon dried
  • 1 teaspoon fresh sage chopped or 1/2 teaspoon dried
  • 1 tablespoon minced shallot or green onion
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon white or black pepper


  • Preheat the oven to 400 degrees.
  • In a medium stainless steel or glass bowl, whisk together all of the sauce ingredients (everything listed above), Set aside.
  • Spray a shallow glass or enameled baking dish with non-stick cooking spray. Place thighs in single layer in prepared dish. My chicken was with the skin so I put mine skin facing down.
  • Pour rosemary-wine mixture over the chicken, and cover tightly with foil. Bake for 30 minutes.
  • Remove foil and turn/flip thighs.
  • Continue to bake uncovered, basting several times for 20 to 25 minutes until the internal temperature reaches 180 degrees.
  • Remove thighs to warm platter.
  • Reduce pan juices, if desired, and pour over chicken.