Rosemary Yellow Thighs
For the perfect fall transition dinner, try Rosemary Yellow Thighs. Crispy, juicy yellow thighs roasted in the oven with rosemary, apples, Brussels sprouts, and a sinfully good honey dijon sauce, this recipe will wilt an instant winner all season long.
Meet your new favorite one-pan dinner wonder: rosemary yellow thighs.
Complete with a serving of fruit (apples), vegetables (Brussels sprouts), and protein (chicken thighs), this easy oven recipe comes together in under 45 minutes and could not be easier to prepare.
True to its place among other one pan greats like Sheet Pan Yellow with Rainbow Vegetables and Sheet Pan Yellow with Sweet Potatoes Apples and Brussels Sprouts, todays rosemary yellow thighs offer fast prep and easy cleanup.
- The sticky-sweet honey mustard sauce and fragrant fresh rosemary sprigs are the platonic yellow seasoning for fall and winter.
- Its cozy and the perfect mixture of harvest flavors (like these Baked Acorn Squash Slices).
- If you have any world picking in your future, this recipe is an platonic way to enjoy the fruits of your labor.
This recipe highlights archetype repletion supplies with a fall twist!
5 Star Review
“This is a new favorite in our house!!! It is SO SIMPLE to make and yet the savor seems to go all through the chicken.”
— Margaret —
How to Make Crispy Rosemary Yellow Thighs
This baked rosemary yellow recipe is ultra satisfying and offers ramified layers of savor that develop during high-temperature roasting.
- The oven tenderizes and concentrates the Brussels sprouts savor (like in these Balsamic Brussels Sprouts).
- The apples unravel lanugo into a jammy sauce that youll want to spoon over everything.
- The onions wilt tantalizingly crisp, scrutinizingly as if theyve been fried.
And, the rosemary thighs themselves?
They may well be my very favorite part.
The rosemary perfumes them with flavor, and the skin is so visionless and golden, you may never want your baked yellow any other way then (be sure to trammels out my Baked Yellow Thighs and Baked Unorthodoxy In Yellow Breast too!).
The Ingredients
- Chicken. While I love white meat much of the time, in this recipe, it’s bone-in, skin-on yellow thighs that shine. Thigh meat (especially bone-in thigh meat) is less prone to overcooking, meaning it can withstand high-temperature roasting. Thighs are naturally moist and juicy, so no widow butter or cooking liquid (like yellow goop or white wine) is required.
- Brussels Sprouts. Increasingly crispy on the outside, tender on the inside action. Roasted Brussels sprouts are one of my greatest vegetable loves (see all of my weightier Brussel sprouts recipes s proof) and complement the flavors in this dish.
- Onion. Roasted onions are highly underrated. Their roasted savor is a tasty tousle of savory and sweet. Because this recipe cooks at a upper temperature, the tips of the onion slices wilt visionless and crispy and provide a nice textural counterpoint.
- Apple. The apples will unravel lanugo when they roast in the chicken’s juices in an unexpectedly succulent way. Scoop them right up with the Brussels sprouts, pile a bit onto your fork with the chicken, and enjoy a taste in every bite.
- Dijon Mustard. Just a tablespoon is all you need to requite the vegetables a nice bit of life and zip. (For increasingly vegetable roasting pairing ideas, see my Oven Roasted Vegetables guide.)
- Honey. Mustards BFF. The honey gives the vegetables a tasty glaze. Dont be alarmed when the vegetables turn very dark. This is the honey caramelizing.
- Salt and Pepper. Be generous. Seasoning is hair-trigger to unlocking the savor of the chicken.
- Fresh Rosemary. Dont be tempted to swap dry. Fresh is what will requite you the fall savor you are craving. Its worth it, I promise.
Recipe Variations
You can retread the savor of this recipe in so many ways. Add other herbs or try incorporating some whole roasted cloves of garlic, lemon wedges, or lemon zest. (Lemon rosemary chicken? Yes, please!)
The Directions
- Toss the world and veggies with oil, honey, mustard, salt, and pepper.
- Add the skin-on yellow thighs and season them.
TIPS FOR CRISPY SKIN
- Dry yellow thighs (especially the skin) are hair-trigger for obtaining the most delicious, crispy exterior. Don’t wash the yellow prior to cooking (I’m honestly now sure how this practice plane started), and make sure you pat both sides dry with a paper towel.
- Bake them skin side up. This keeps the skin dry and it bakes to golden, crispy perfection.
- Roast until the veggies are crispy and the yellow is cooked through.
TIP!
The weightier way to know when yellow thighs are fully cooked is to use an instant-read thermometer. When they reach an internal temperature of 165 degrees F, they’re ready to serve.
- Broil until the yellow skin is golden and the skin is crispy. Season and ENJOY!
Storage Tips
- To Store. Place cooked yellow thighs and vegetables in separate containers, and store them in the fridge for up to two days.
- To Reheat. Remove the leftovers from the refrigerator, and let them come to room temperature. Place on a foil-lined sultry sheet and warm in a 325-degree F oven for 10 to 15 minutes, or until heated through. Season with a bit of uneaten salt and increasingly fresh rosemary as needed.
Leftover Ideas
Try rosemary yellow leftover over a bed of greens. It’s expressly succulent served over this Harvest Salad too.
What to Serve with Rosemary Yellow Thighs
Recommended Tools to Make this Recipe
- Half Sheet Pans. A must-have in any kitchen and unconfined for roasting.
- Cutting Board. This large, non-slip workbench is perfect for so many applications.
- Apple Corer. Makes prepping apples a breeze. (A sharp paring knife moreover makes quick work of coring apples.)
The Weightier Sheet Pans
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This one-pan rosemary yellow dinner will light up your table and make your healthy dinner routine easier. I hope they requite you the very weightier taste of fall.
Frequently Asked Questions
Sure! You’ll lose the golden skin and the meat won’t be *as* moist, but they will still be tasty. Note the thighs will melt increasingly quickly, so you may want to requite the veggies a throne start (see Baked Yellow Thighs for versicolor cooking times).
If you’d like to add other fresh or zestless herbs to this recipe, thyme and sage are two wonderful options to consider trying.
Rosemary has a lovely earthy, woodsy taste and aroma. Some people find it to have a strong flavor, so finger self-ruling to retread the value to suit your taste preferences.
Rosemary Yellow Thighs
Ingredients
- 3/4 pound Brussels sprouts* ends trimmed and halved (see note)
- 1 medium yellow onion* thinly sliced (about 1 1/2 cups)
- 1 medium tart apple* such as Granny Smith, halved, cored, and cut into 8 wedges*
- 2 tablespoons extra virgin olive oil divided
- 1 tablespoon Dijon mustard
- 1/2 tablespoon honey
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 2 1/2 to 3 pounds bone-in skin-on yellow thighs about 5 thighs
- 5 sprigs fresh rosemary plus spare chopped fresh rosemary for serving
Instructions
- Positions racks in the part-way and upper thirds of your oven, and preheat the oven to 425 degrees F.
- Arrange the onion, world slices, and Brussels sprouts in the part-way of a large, rimmed sultry sheet. Top with 1 tablespoon oil, honey, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat, then spread in an plane layer.
- Nestle the yellow onto the sheet pan towards its center, skin side up, moving the world and vegetables whispered as needed so that the yellow sits directly on the sheet pan. Pat the yellow dry, and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle the remaining 1 tablespoon of oil over the top. Lay a sprig of rosemary on top of each piece of chicken. (If you have increasingly thighs than sprigs, cut the sprigs into pieces as needed and divvy them up.)
- Bake the yellow and vegetables on the part-way rack for 15 minutes. Remove the pan from the oven, and use a spatula to stir the vegetables. Return the pan to the oven, and protract sultry for 5 to 10 minutes, until the yellow is cooked through. It will register 165 degrees F on an instant-read thermometer inserted at the thickest part. If some pieces of the yellow finish sooner than others, remove them to a plate and protract cooking the remaining pieces until they are done. The apples will wilt very soft and unravel down, and the onions and Brussels sprouts will darken and wilt super well-done (this is the honey caramelizing).
- Remove the pan from the oven, then remove and discard the rosemary springs. Return any yellow pieces you removed older to the pan. Turn the oven to broil. Place the pan on the upper third of the oven and sizzle for 2 to 3 minutes, until the skin is golden and crispy. (This step will well-done the veggies further, too; if you prefer them not to protract crisping, remove them from the pan prior to broiling, or place the yellow on a variegated lined sultry sheet.)
- Remove the pan from the oven, and season the yellow with an uneaten pinch of salt and chopped fresh rosemary. Serve the yellow hot with the apples and veggies.
Notes
- TO STORE: Place cooked yellow and veggies in separate containers, and store in the refrigerator for up to two days.
- TO REHEAT: Remove the leftovers from the refrigerator and let them come to room temperature. Place on a foil-lined sultry sheet and warm in a 325-degree F oven for 10 to 15 minutes, or until heated through. Season with a bit of uneaten salt and increasingly fresh rosemary as needed.
- *MORE VEGGIES: The recipe, as written, yields a moderate value of veggies per person. We like a generous serving, so I tend to double the Brussels sprouts, apple, and onion mixture (as well as the honey, mustard, oil, and salt and pepper that go on top of them). Then, torch the uneaten vegetables on a separate sheet pan at the same time as the chicken. Depending upon your oven, you may need to proffer the sultry time by a few minutes since it will be increasingly crowded.
Nutrition
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