Rosemary & Garlic Chicken

Name: Rosemary & Garlic Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 8 chicken thighs, skin on; 2 tablespoons olive oil; 1 tablespoon seasoned flour; 1 whole head garlic, separated into cloves (unpeeled); 3 large sprigs fresh rosemary; 300 milliliters dry white wine; Salt and black pepper to taste

Recipe GLPR480ec508c682d4

Mediterranean

Main Course

60 min

605 cal

Servings: 4

Stovetop

Succulent skin-on chicken thighs braised with fragrant rosemary, sweet garlic cloves, and dry white wine. The chicken is seared until golden, then simmered gently until tender and infused with Mediterranean flavors. A simple, elegant dish perfect served alongside rice, pasta, or fresh greens.

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Ingredients

8 chicken thighs, skin on

2 tablespoons olive oil

1 tablespoon seasoned flour

1 whole head garlic, separated into cloves (unpeeled)

3 large sprigs fresh rosemary

300 milliliters dry white wine

Salt and black pepper to taste

Directions

Pat the chicken thighs dry with paper towels. Using kitchen shears, trim any excess skin that hangs beyond the edges. Place the thighs in a shallow bowl and toss with the seasoned flour until evenly coated. Separate the garlic head into individual cloves; leave them unpeeled.
Heat the olive oil in a large skillet over medium-high heat until it is hot and shimmers. Working in two batches if needed, place the chicken thighs skin-side down in the pan. Allow them to cook without moving for 6–8 minutes until the skin turns deep golden brown and crisp.
Flip the chicken thighs and brown the other side for 3–4 minutes. Transfer the cooked pieces to a plate.
Return all chicken thighs to the pan, skin-side up. Scatter the garlic cloves and rosemary sprigs around and over the chicken.
Pour the dry white wine into the pan. Season with salt and pepper to taste. Increase the heat briefly to bring the liquid to a gentle boil, then reduce to a simmer.
Cover the pan with a lid and simmer for 40–45 minutes, until the chicken is very tender and cooked through (internal temperature 165°F/74°C). The sauce should reduce and thicken slightly.
Taste and adjust seasoning as needed. Serve the chicken and garlic with the sauce spooned over, accompanied by rice, buttered spinach, or fresh pasta.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward braise that hits well for a Charlotte weeknight: all seven ingredients are standard stock at every major chain here, chicken is competitively priced at Harris Teeter or Food Lion, and the cost per serving lands around $3–4 depending on whether you use thighs or breasts. The stated 60 minutes is honest for browning and braising, though you'll need 10 minutes of active prep beforehand. The real appeal is that it reheats beautifully and feeds four without fuss, making it solid for leftovers, but the flavor profile is predictable enough that it won't earn repeat rotation unless you vary the herbs or wine.