Diva Tasting: Baked Chicken Thighs…

Baked Chicken Thighs


12 Chicken Thighs

4 Cups Water

2 Tablespoons Kosher Salt

¼ Cup Garlic-Infused Olive Oil

2 tablespoons chopped Fresh Rosemary

Freshly Ground Black Pepper To Taste

1 sprig fresh Rosemary


Place chicken legs in a medium bowl. Stir water and salt together in a separate bowl until salt dissolves. Pour salt water over the chicken legs, cover, and refrigerate for at least 1 hour, or up to 24 hours. When ready to cook, preheat the oven to 375 degrees F (190 degrees C). Grease a pan large enough to accommodate the chicken legs without crowding them, about 8-inch square. Drain chicken legs and pat dry. Coat with oil, then sprinkle both sides with rosemary and pepper. Place in the prepared pan. Bake in the preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes, turning halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Arrange on a platter and garnish with rosemary sprig. Serve warm. 6 Servings


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