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Before I Forget . .

Rosemary Honey Chicken Thighs

At the farm, Sunny makes a rosemary honey chicken that I love so much. One night I told her I think it's my favorite, and Nana chimed in, "You know it's your grandmother's recipe?"

No. No I did not.

I couldn't find the recipe this week but craved it like a pregnant woman for pickles (so I've heard. . .) So I took to Pinterest, looked up about ten varieties, watched Jamie Oliver make Piri Piri Chicken on his 30 minute meals, and then did this. I'm pretty sure Sunny cuts pieces of chicken breast in bite sized pieces, but I had thighs in the fridge. . . So before I forget what I did:

4 chicken thighs

3 T honey

1T Kosher salt

3 T rosemary (chopped finely)

3 cloves of garlic (minced)

3 T olive oil

2 T garlic salt

1 tsp. black pepper

1/2 cup chicken broth

2 more sprigs of rosemary

4 more cloves of garlic

~ Per Jamie Oliver, I took the thighs and made slits in the underside, scraping the meat off the bone. (This was a brilliant tenderizer and time saver. I ALWAYS worry when cooking thighs that there will be pink in the center. Doesn't happen this way. Doing this FOREVER. . . Thank you, Jamie!

~ I was feeling domestic and used a mortar and pestle to make a paste with kosher salt, garlic, rosemary, and olive oil - in that order - mashing each before adding the next.

~ Rub the paste all over the chicken and then let sit on the counter for 30 minutes to an hour.

~ Heat a grill pan while that's marinating.

~ When ready, put the chicken on grill pan (medium-hot) skin side down.

~ I let this go for almost ten minutes, till the skin stopped sticking to the grill pan.

~ Meanwhile: in a roasting pan, I put the chicken broth, sprigs of rosemary, and WHOLE garlic cloves in an oven while it was preheating to 375.

~ Flip and let thighs go for another 5 minutes - turning up the heat a bit to get a good sear.

~ I put the chicken in the roasting pan and drizzled honey over each thigh to coat and let drip into the broth.

~ Roasted for 20 minutes to 375.

~ Let it rest for 10 minutes with a genius move: I had snap peas from the GARDEN! When letting the chicken rest, I took it out of the oven, threw in the peas whole, covered with foil. VOILA! Steamed peas alongside dinner.

~ Serve with rice and pout the sauce over it, so it soaks up the YUMMY sauce in the bottom of the roasting pan. I only had a few bites of the rice and was full, but SO SO GOOD!

Steamed peas in the resting chicken and jus!



Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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